Pie Pastry

• 2½ cups (315 g) all-purpose flour, sifted
• 1 teaspoon salt

In a food processor, pulse the flour and salt to combine. Add half of the butter and pulse until pebbly. Add the remaining butter and pulse again; there should be a mix of butter fragments—some tiny, others more cornflake-size. Add ice water into the mixture a little at a time, stopping as soon as the dough comes together. Gather the mixture into a ball and divide evenly into two pieces. Wrap e