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Place your butter in the freezer for a minimum of 2 hours, or preferably overnight.
In a jug, mix together the water and lemon juice and set aside.
In a large bowl, mix together the flour and salt.
On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour to coat it.
Add in the water and lemon juice mixture, holding a little back just in case you don’t need it all. Bring your pastry together gently to form a ball. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.
Wrap the dough in cling film and place it in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze it to use at a later day. (Note: Once you put the pastry in the fridge and it relaxes, it will get a little wetter, so factor that in)
To use your pastry: Follow the instructions required by the recipe you are making. Always bake in a HOT oven for the best results.