1. Measure 1 1/2 cups (180 g) flour into a bowl and mix in 1/2 teaspoon (3 g) salt.
2. Cut in 1/2 cup (110 g) shortening using a pastry cutter or two knives (the technique of cutting fat into flour is called 'rubbing in' or 'cutting in': work the fat into the flour until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining).
3. Add cold water one tablespoon (15 ml) at a time, stirring lightly after each addition, until the mixture just comes together into a shaggy dough. Do not overwork. The dough should hold together when pressed but not feel wet or sticky.
4. Turn the dough out onto a lightly floured board or surface. Pat it down gently with your hands, then roll it out into a rough rectangle approximately 8 x 12 inches (20 x 30 cm) and about 1/4 inch (6 mm) thick.
5. Roll the dough up from one short end like a jelly roll (Swiss roll), forming a cylinder. The paste is now ready to be rolled out again to the required thickness for your pie or tart and fitted into your pan. If the dough feels warm or slack, rest it in the refrigerator for 15–20 minutes before using.
6. For a richer paste, use 1/3 cup (75 g) shortening in place of the 1/2 cup measure. Roll and use as above.
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