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1
Spin the flour and salt in the food processor for a few seconds to mix.
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2
Cut the butter, which should be very cold, lengthwise in quarters, then cut it quickly into small chunks and dump them in with the flour.
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3
Process in spurts eight times, pulsing just long enough to say alligator.
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4
Put an ice cube in a cup with 3 tablespoons water, then sprinkle the water over the dough.
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5
Pulse again 8 times, saying alligator each time.
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6
Turn the dough out onto a lightly floured work surface, and gather it together.
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7
If you find that there are dry spots where the dough wont hold together, sprinkle up to 1 tablespoon more ice water over the dry areas.
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8
Now you are going to perform what the French call the fraisage, meaning that you smear the dough out in fairly small increments, then gather it together again.
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9
When it has all been smeared, cut off the amount of dough you will be using for your immediate need, shape it into a flat disk, wrap it in wax paper, and refrigerate for 30 minutes before rolling it out.
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10
Freeze the remaining dough in however many pieces you wish, wrapping each disk tightly in plastic wrap.
