This recipe makes two 11 inch tarts, or one double crust nine-inch pie. It's easily doubled or halved.
Have measured: 1/2 cup ice cold water
2 cups all purpose unbleached flour
1/2 tsp. salt (if using unsalted butter)
12 tablespoons (one and one-half stick) cold butter, cut into small (1/4") cubes
Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces. This will take 1-2 minutes. Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps. Keep adding water if needed. Divide the dough in two, bring each part togethe rinto a ball, and wrap each ball in plastic wrap. Let rest, refrigerated, for one hour or longer.
If the dough has been in the 'fridge for many hours, take it out to warm a bit (no more than 20 minutes). If it's just been in the 'fridge an hour or two, it's ready to roll out.
Choose a surface that is smooth and cool with plenty of room to roll it out. Flatten the gall with your hands while it's still wrapped. Dust the counter lightly and evenly with flour, dust the top of the dough with flour, tap the dough with the rolling pin to flatten it out even more, and then roll from the center of the dough disk out toward the edge with firm but consistent pressure. Don't roll back and forth, continue to roll out from the center as the disk gets bigger.
Brush off extra flour gently with a flour, fold it in half and then quarters, and ease gently into the pie pan. Fill and bake.