You will note this recipe is written in weights not cups, it is one of the few times I highly suggest using a scale!
Full time 45 minutes
Makes 1 shell or crust
7oz all purpose flour
4oz butter, cubed into small 1/4" pieces
2-4 tbsp water, cold
1/4 tsp salt
Place a small metal spoon in the refrigerator for a few minutes.
In a large mixing bowl combine flour and salt.
Add in butter. Working quickly to avoid warming the dough, work with fingers/palms until you have a crumbly breadcrumb texture.
Using the spoon that has been in the refrigerator, add water in 1 tbsp at a time just until the dough binds together.
You want a smooth dough which is no longer dry, but you may not use all the water.
Once dough has come together, form into a ball.
Place dough ball in center of a large piece of plastic wrap and wrap tightly.
Allow to rest in refrigerator for 30 minutes before using.