In a large mixing bowl, combine 250 grams of all-purpose flour (maida) and 125 grams of cold, cubed unsalted butter. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Add 50 grams of powdered sugar and a pinch of salt to the flour-butter mixture. Mix well.
Gradually add 2-3 tablespoons of cold water and gently knead the mixture to form a soft dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan with butter.
Roll out the chilled dough on a lightly floured surface to a thickness of about 3-4 mm. Carefully transfer the rolled dough to the prepared tart pan, pressing it gently into the edges and trimming off any excess dough.
Prick the base of the pastry with a fork and refrigerate for another 15 minutes.
Line the pastry with parchment paper and fill it with baking beans or uncooked rice. Bake in the preheated oven for 15 minutes.
Remove the parchment paper and baking beans, and bake the pastry for an additional 10-12 minutes, or until it turns golden brown. Allow the pastry to cool completely before filling it with your choice of sweet or savory filling.