Prepare Your Work Surface: Start by clearing a clean, dry work surface. You may also want to lightly dust it with flour to prevent the pastry from sticking.

Measure and Sift Flour: In a mixing bowl, measure out 175g of plain flour. If you like, you can sift the flour to ensure a smoother pastry texture.

Cut Chilled Butter: Cut the chilled butter into small cubes and add them to the bowl with the flour.

Rub in the Butter: Using your fingertips, gently rub the butter into the flour until the mixture resembles fine breadcrumbs. This process should take a few minutes, and you should have a crumbly texture.

Add Cold Water: Gradually add 2–3 tablespoons of cold water to the mixture. Start with 2 tablespoons and add more if needed. Use a fork or a spatula to mix the water into the mixture until it begins to come together.

Knead Lightly: Once the dough starts to form, turn it out onto your prepared work surface. Knead the dough lightly for about a minute until it becomes a smooth ball. Be careful not to overwork the dough, as this can make it tough.

Wrap and Chill: Shape the dough into a disc, wrap it in plastic wrap or cover it with a clean kitchen towel, and refrigerate it for at least 30 minutes. Chilling the pastry dough allows it to rest and makes it easier to roll out.