Short-crust Pastry

4 cups all-purpose flour (568 gm)

1½ tsp salt (8ml)

1¼ cups margarine or butter (310 gm)

8 -10 tbsp cold water (120-150ml)

Cut fat into flour and salt mixture, then add enough cold water to combine. (Amount will vary due to humidity, etc)

Knead very gently on a lightly floured surface, just enough to combine, and chill for at least 30 minutes before using.