Combine flour, salt, and chilled butter in a food processor, mixer or with a pastry cutter. Process mixture until the butter is reduced to small pieces and the mixture resembles a coarse meal. Add the cold water and mix again to incorporate.
Transfer the dough onto a lightly floured work surface and knead a few times, just until it begins to come together. The key to this dough is not adding too much flour, overworking it and keeping the mixture as cold as possible by not overhandling it.
Separate the dough into 2 equal parts, wrap with plastic wrap and store in the refrigerator to chill for 2 hours.
When ready to use, roll out the dough onto a lightly floured surface and fit to a pie pan or pastry tart pan. Blind bake before adding the filling.
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