2 1/4 cups (560 ml) unbleached all-purpose flour

1 pinch salt

3/4 cup (180 ml) chilled unsalted butter, cubed

1/2 cup (125 ml) ice water, approximately

In a food processor, combine the flour and salt. Add the butter and pulse until the butter is the size of peas. Add the water. Pulse until the dough just begins to hold together. Add water if necessary. Remove the dough from the food processor and shape by hand into 2 discs. Wrap with plastic wrap and refrigerate for 30 minutes.

With the rack in the bottom position, preheat the oven to 190°C (375°F).

On a floured surface, roll out 1 disc and use it to line a 25-cm (10-inch) Pyrex or ceramic pie plate.

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