1 1/4 cups all-purpose flour

1/2 teaspoon salt

8 tablespoons unsalted butter (one stick), cut into small chunks and very cold

3-6 tablespoons ice water

Mix flour and salt in a bowl. Cut butter into 1/2 inch square chunks and toss half into the into dry ingredients. With your fingers or a pastry cutter, incorporate the butter into the flour mixture until the butter chunks are the size of cornmeal. Toss in the rest of the butter chunks and cut in until they're the size of peas. Add half the cold water and mix it in with a fork. Agitate the bowl to bring the dough together. Add more water if you need to. It's ready when the pockets of flour start to disapear and it just starts to clump together. Don't overmix! Pour dough out onto a large piece of plastic wrap. Use the sides of the plastic wrap to press the firmly into dough into a disc. Wrap tightly and refrigerate for at least two hours before rolling it out. Or freeze for up to 6 months.