Place flour, butter and salt into a mixing bowl fitted with a dough
hook or beater and mix until all ingredients are rubbed in or
resemble breadcrumbs. Do not over mix. Add the water and mix until a
dough is formed. Transfer to a bowl. Cover and refrigerate for 30
minutes or overnight. On a lightly floured workbench, roll the
pastry out to a sheet about 5 mm thick and big enough to cover a 200
mm round x 25 mm high greased fluted loose-bottomed flan tin. Use
the rolling pin to pick the pastry up and lay it over the tin.
Gently press the pastry into the tin so it fills all the contours.
Return to fridge for another 30 minutes. Preheat the oven to 200°C.
Line the pastry with foil and fill with raw rice or pastry weights.
Bake the pastry for 20-30 minutes until it is almost completely
baked. Remove the tin foil and weights and set aside.