2 1/4 cups - sifted flour
3/4 teaspoon – salt
14 tablespoons – chilled butter cut into pieces
1/2 cup – ice water
1.) Cut butter into flour with pastry blender* until resembles coarse meal. It should be crumbly and should not resemble a paist and is inconsistent in texture. Do not over mix or your crust will not be fabulously flakey.
2.) Sprinkle mixture with ice water a little at a time and mix in quickly with a fork.
3.) Work lightly with fingers squeezing it together. You should be able to work dough into a ball, if not add more water. WARNING: It is important to work fast the mixture must remain cold.
4.) Cut in half. At this point you can roll out your dough on a lightly floured surface, or you can refridgerate for later.
* If you do not have a pastry blender (a hand tool for cutting butter into flour), you can use two butter knives. Use knives to, literally, cut butter into flour, taking time out to toss the mixture. Cut then toss, cut then toss. This method works just as well as any other.