Pate Brisee (Pastry Dough)

In a small bowl, mix together the flour and salt.

Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.

Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a ball that holds together.

Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.

Makes enough dough for 2 single crust recipes or 1 double crust recipe.