2 cups flour
1 1/2 teaspoons Salt
3/4 cup unsalted butter; cold, cut into bits
6-7 tablespoons Ice water
In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.
This recipe yields enough dough for a single-crust 12-inch tart.
Source: Sara Moulton