Process the flour ,salt and cold butter until the butter is well distributed and the mixture is like bread crumbs.

Add the sugar and process again until it comes together.

Shape into disc , wrap in plastic and chill for atleast for an hour.

On a clean work surface, mix the flour with the salt .

Add the cubed butter on top . Lift some butter and flour with your hands and rub together. Keep doing this with all the butter and flour until the butter is well distributed in the flour. The mixture will look like breadcrumbs.

Make a well in the middle of this mixture . Add the sugar in this.

Press the sugar into the mixture , using the fingertips and heels of your hands. Gather together and press again. Do not knead.

Continue pressing the mixture with your fingertips until it comes together. Gather into a ball.

Shape into disc, wrap in plastic and chill for atleast an hour.

On a lightly floured surface , roll out the dough to about 1/4 inch thick and to a circle about 2-3 inches larger than the diameter of your pan.

There will be cracking, just press together the cracked parts and continue rolling.

Gently drape the rolled out dough around your rolling pan and transfer to your pan.

Press the dough onto your pan base and shape along edges , pressing well into fluting or designs on the edge. Patch together any cracked bits

Run a sharp knife along the edge of your pan to cut off extra dough.

Chill for about 30 minutes.

Preheat your oven to 180 C/ 350 F.

After the chilling period , place aluminium foil or parchment on top of the bottom of your pan. Place another smaller pan , baking beans or rice on top , making sure you distribute the weight as much to the edge as possible.

Fold the edges of the foil/ parchment towards the centre of your pan , so that the pie edges are exposed.

Bake at 180 C / 350 F for 20-25 minutes until the edge is golden brown .

Remove the foil/parchment with the weight . Continue baking for another 10 minutes .

Cool completely in pan and then unmould.