A pinch of salt 150g butter, cold and in small dice
2-3 tbsp ice-cold water
In a large mixing bowl, sieve the flour and add a pinch of salt. Rub the butter into the flour until it resembles very fine breadcrumbs. Add the egg and mix in enough ice-cold water to bring the mixture together.
Knead the pastry gently to bind the dough together. Shape it into a flat rectangle.
Dust some flour on a table or between two sheets of baking paper and, using a rolling pin, roll out the pastry.
Use immediately or store in the fridge for a day.
If freezing, freeze ready-rolled between two sheets of baking parchment and keep in the freezer wrapped in cling film.