***** By hand - continue using your knives to mix the ingredients whilst adding water. When the dough begins to hold together, use your hands to bring the dough together into a ball. try not to handle the dough too much as this will result in the dough being tough and chewy.
Wrap well in plastic wrap and refrigerate for at least 1 hour or up to overnight.
When ready to roll, take it out of the fridge and roll it with a rolling pin. Will be workable very fast. Grease the pie tins very well with spray or butter.
Roll out the pastry to fit your pie tins, either 4 3/4 Inch (12 cm), cupcake pan or one 9 1/2 inch pie plate so the pastry goes up the sides and a little over the edge of the pie tin.