Put the flour in a bowl with the butter in chunks in the center, cold in the fridge, and start working, until you get a crumbly mixture.
Then stir in the salt and then also the water, a little at a time, until you get a firm and homogeneous dough, which you will have to rest in the fridge for at least 30 minutes, wrapped in cling film.

That's all: the wholemeal shortcrust pastry is ready to be spread on the floured pastry board and used for your creations.

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