Ingredients

• 1 cup flour
• 0.5 teaspoons kosher salt
• 0.5 cups butter , but into pieces
• 3 tablespoons ice water , or more as needed

Instructions

1. 1 Gather all ingredients.
2. 2 Pulse together the flour and salt in a food processor. Add butter and pulse until the consistency of breadcrumbs. Add water gradually, pulsing until a dough forms. Wrap and chill dough for 60 minutes or up to overnight.
3. 3 Roll dough to a 12-inch round on a lightly floured surface.
4. 4 Gently transfer to a 9-inch pie plate or 10-inch fluted tart pan with a removable bottom. Flute edges of pastry as desired for the pie plate or trim even with the rim of the tart pan.
5. 5 Chill for 1 hour before baking as directed in recipes.

Nutrition per serving