-
1
Combine flour and salt in a food processor and pulse once or twice.
-
2
Add butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.
-
3
Put mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form dough into a ball, adding another tablespoon or two of ice water if necessary; if you overdo it and mixture becomes sodden, add a little more flour.
-
4
Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes.
-
5
(You can refrigerate for up to a couple of days or freeze for up to a couple of weeks.)
-
6
Sprinkle a clean countertop with flour, put dough on it, and sprinkle top with flour.
-
7
Use a rolling pin to roll with light pressure, from the center out.
-
8
If dough is hard, let it rest for a few minutes.
-
9
If dough is sticky, add a little flour; if it continues to become sticky and it is taking you more than a few minutes to roll it out, refrigerate or freeze again.
-
10
Roll, adding flour and rotating and turning dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press patch into place.
