9oz plain flour
2.25oz White Flora
Place the flour and fat in a food processor and blend on maximum until it resembles breadcrumbs. Tip into a bowl and add water bit by bit, mashing it in with a metal spoon, until the dough is just moist enough to stick together as a single lump. You may have to use your hands for the last bit, but try to minimise this, as their heat will melt the fat and spoil the pastry. Put the lump of pastry into a plastic bag, expel the air and seal. Place in the fridge for at least an hour.
When the time comes to roll it out, just make sure you flour the work surface enough, and turn the pastry over the first few rolls to make sure it gets evenly floured. Then roll it as thin as you possibly can - 1mm thick is ideal. It will contract a little as it rests, so bear this in mind while trimming it.