To make the pastry: cut the cold butter into thin slices. In a large bowl, combine the flour, sugar and salt. Add the sliced butter and use your hands to rub it into the flour, smearing and pressing it into thin flat sheets between your fingers and palms. Once the butter is mostly incorporated (it should still crumbly with visible sheets of butter but no large chunks left), sprinkle the vinegar and ice water over it and toss to incorporate. Tip the pastry out onto a lightly floured work surface. Use a bench scraper and your other hand to press the pastry roughly until it comes together into a cohesive mass- there may be a few dry bits around the edges but it should be mostly together, and not crumbly. The time in the fridge will also allow it to hydrate more, so don’t add too much extra water here.

Shape into a disc, wrap in cling wrap and refrigerate for at least 30 minutes, ideally 2 hours.

Fold the pastry border up and over the edge of the fruit (see photo)