Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Cut the butter in fourths lengthwise, then cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour.

Pulse the machine until the butter pieces are about the size of small peas. Place half the ice water in the bottom of a large bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.

Turn the mixture out on the table and quickly knead -- using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and knead any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Roll out as needed. (Dough can be frozen for up to 3 months.)

Yields: 1 - 9 inch crust


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Chuck Taggart   <chuck@gumbopages.com>