Shortcrust Pastry

This is a lovely light pastry that I use for all my pies and flans etc, I know some people like use plain flour, but I personally think it makes it a quite hard pastry, so here goes..

8oz SR  Flour
4oz Margarine ( straight from the fridge)
1/2 tsp salt
cold water

Put flour and salt into large bowl, then add margarine, and cut into smaller lumps.
Rub together until resembles breadcrumbs.
Add cold water a little at a time until pastry combines (do not knead)

Wrap in cling film and place in fridge for later use, can be kept for several days.

Let me know if you try this version of pastry.

Thanks :)