Be careful not to handle the dough too much from this point, as this will make your pastry crumbly.
Sprinkle a little flour over the pastry and pat (don’t roll) into a flat round shape, about 2.5cm thick.
Wrap in clingfilm and refrigerate for at least 30 minutes.
Once chilled, roll out two-thirds of the pastry on a floured surface and use it to line a 23cm pie or tart tin, leaving a slight overhang around the edge.
Refrigerate for a further 10 minutes, then prick the base lightly with a fork.
Line with baking paper and fill with baking beans, then place in the oven for 20 minutes.
Remove the beans and paper, then bake for another 10 minutes until the crust starts to