Add <quantity>540<unit>g</unit></quantity> of all-purpose flour to a bowl

Add a pinch of flaky salt and <quantity>300<unit>g</unit></quantity> of cold butter

Mix the flour and butter with your fingertips until crumbly

Add <quantity>115<unit>ml</unit></quantity> of cold water and mix just until obtain a homogeneous dough. Do not overhandle the dough

Form the dough into a slightly flattened shape and wrap in cling film

Refrigerate the dough for at least 30 minutes until firm

Prepare 2 double layers of cling film over a countertop

Put the dough over a double layer of the cling film and cover it with the other layer

Roll out the dough with a rolling pin to <quantity>1<unit>mm</unit></quantity> thick

Remove a layer of cling film, handle the dough to make it a little more pliable, and transfer it to the mold with the film side facing up. Press it into the sides and remove the film

Gently press the sides to make it evenly thick and cut off any excess dough. The shortcrust pastry is ready, use it for savory and sweet pies.