Directions Preparation:30min › Extra time:1hour chilling › Ready in:1hour30min
Sift together flour and salt. Chop in (so that little amounts of butter stay whole, this is what makes it flaky) the butter with two knives or a pastry blender then add water and lemon juice to make a stiff dough.
Roll out the dough about 5mm thick. Fold by binging sides to the middle and then the top and bottom edges to the middle. Roll out again. Repeat.
Cover pastry and refrigerate for an hour before using.
If not using for another recipe, you can bake this pastry at 230 degrees C for 10-20 minutes or until golden brown.