This dough is simple to make and very tasty. Be careful not overwork the dough — leave some pea-sized lumps of butter to give the dough that perfect flaky texture. There’s no sugar in... this pastry, so it contrasts nicely with the sweetness of a fruit filling and is also great for savory quiches.
This recipe makes one 8-inch pie base, which makes about 6-8 servings.
In a large bowl, sift the flour and salt. Add the butter and rub together quickly with your fingertips until the mixture resembles coarse breadcrumbs, with a few buttery lumps in it.
Make a well in the center and sprinkle in 2 tablespoons ice water. Mix together with your hands or a fork until it begins to clump together as a dough, adding more ice water, 1 tablespoon at a time, if necessary. Lightly form the dough into a ball with your hands. It should not be too sticky and should come away cleanly from the bowl. Sprinkle with an extra 1-2 tablespoons of flour if it seems sticky.
Flour a clean countertop and roll out the ball of dough to about the width of the tart pan. Do not roll it too thin or it will be unmanageable. Next, slip the pastry disc into the tart pan and, with your fingers, press down starting around from the center of the pan, then into and up the sides. Crimp or cut the edges, as desired.