Add the butter to the flour and use a pastry blender to chop the fat finely into the flour

*Alternatively* roll cold butter between 2 sheets of parchment paper then tear pieces off about the size of a little finger nail into the four

Keep chopping the butter & flour together until well combined

*Alternatively* lightly rub the butter & flour together with your fingertips, using cool hands to keep the butter as cold as possible

Add the iced water to the mixture

Use a dough scraper or a knife to “cut” the liquid through the mixture

Keep using the cutting motion and the dough will start to bind; be patient with this but if it's really not binding, add another ½ tbsp iced water

Once the dough has roughly come together, use your hands to shape it into a ball

Lay it on a well-floured surface and knead gently and briefly until it forms one smooth piece

Shape into a flat disc, wrap in cling film and refrigerate for 15 minutes

After the dough has chilled, you can roll it out to your desired size & shape

Use short, sharp rolls with a well-floured rolling pin on a flour-dusted surface

If you're not planning on using the dough straightaway, you can freeze it until needed – wrapped in cling film and in a freezer bag