Dice the butter. Sift the flour and mix in the salt.
Make sure the water is ice cold. Bring the butter up to room temperature but not too soft.
Make a well in the flour and add the butter. With your fingers, loosely rub the butter into the flour, making sure not to overwork at this stage. You should still be able to see chunks of butter.
Make a well again and pour in the ice cold water mixing with your hands until you have a firm dough. Add more water if needed to bring the dough together. Wrap the dough in clingfilm and rest in the fridge for 15 minutes.
Once the dough is cold, place on a floured work top and shape into a rectangle with your hands. use a rolling pin to roll the dough to approximately three times its original width. Roll the pastry in one direction only. The rolled rectangle should measure approximately 50cm by 20cm. Try not to overwork the butter into the dough you need to have streaks of butter remaining.
Fold the top third of the pastry down into the middle and then fold the bottom third up to the centre. fold over again so as you have the original sized piece of dough.
Turn the dough through 90' and then roll out again to 3 times its original length. repeat the folding process again and then wrap the folded dough in cling film and refrigerate again for 15 minutes.
When ready to use, remove the dough from the fridge and roll to the desired size incorporating the folds as you roll. Cut to shape and use to top your pie.
Cook the pastry in a preheated 200'C oven for 20 minutes until golden brown, light and flaky.
«The key to achieving flaky pastry is to not overwork the butter into the dough.»