Short Pie Crust Pastry

This is a basic recipe to make
one 9" short pie pastry crust.

Ingredients:
8 oz plain flour
4 oz un-salted butter
3 - 4 tbsp ice cold water
pinch of salt

Directions:
Sift the flour and salt into a large bowl,
lifting the sieve high above the bowl.
Cut the chilled fat into small pieces
and add to the flour. Using a knife,
cut the butter and work it into the flour.
Use your fingertips to rub the fat into the
flour until a breadcrumb like mixture is obtained.
Sprinkle the water, 1 tbsp at a time,
evenly over the flour and fat mixture.
Begin to bind all of the ingredients together
using a round-bladed knife.
As the mixture starts to come together,
finish off by using your hands,
until all the mixture has been incorporated
and a round ball of dough has been formed.
Wrap the dough and refrigerate for 30 minutes.
Remove the dough from the fridge,
allow to warm up and knead gently
on a lightly floured clean surface.
Roll out to desired thickness.