Adapted from Tartine

1 t salt

2/3 c ice cold water

3 c + 2 T flour

2 sticks + 5 T cold butter

Tips: To ensure a flaky crust, work the dough very briefly, making sure some of the butter remains in pea-sized pieces.  Chill the dough well before baking.

In a small bowl, dissolve the salt in the water and chill until ready to use.  Place the flour in the bowl of a food processor.  Cut the butter into 1″ pieces and scatter over the flour.  Pulse briefly until the mixture forms some large crumbs and some of the butter is in pea-sized pieces.  Add the water and salt mixture and pulse briefly until the dough just comes together.  It will be very loose and shaggy.  Turn the dough out onto a large piece of parchment or waxed paper.  Gather the four corners together and bring it all together into one large ball.  Divide the ball into two, shape each into a thick, rough disk 1″ thick, wrap and chill for at least 2 hours.  When ready to roll out, heavily flour your work surface and rolling pin, and roll out to desired thickness.