Sift flour to remove lumps and incorporate air. Cut fat into flour using a knife, a dough blender or the finger tips only until the mixture resembles fine bread crumbs.
Add the cold water and with the finger tips, bring the mixture together to form a soft manageable dough.
Place dough to relax in the refrigerator for about 10-15 minutes.
Remove dough from refrigerator and roll out on a lightly floured board.
Use as desired. Bake at 200°C (400°F) for 20-25 minutes.
Note: For a better result, fat is usually a combination of 2 ounces shortening and 2 ounces margarine.