All-Butter Pastry Crust (Leisa)

2 cup flour

11 TBS. unsalted butter (the good stuff) straight from the fridge

1/4 t salt

4-5 TBS. ice water

Measure the flour and salt into a medium sized mixing bowl. Dice the cold butter into small chunks and cut the butter into the flour.  Using a fork to mix, add ice water 1 TBS. at a time. Don't add too much water; you want a crumbly dough or you'll end up with tough crust.  Pat the crust into a ball, wrap it up and chill in refrigerator 30 minutes up to 2-3 days before making pies.