Savory Pie Crust

Directions

1. 1
   Combine flour and salt in a food processor and pulse once or twice.
2. 2
   Add butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.
3. 3
   Put mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form dough into a ball, adding another tablespoon or two of ice water if necessary; if you overdo it and mixture becomes sodden, add a little more flour.
4. 4
   Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes.
5. 5
   (You can refrigerate for up to a couple of days or freeze for up to a couple of weeks.)
6. 6
   Sprinkle a clean countertop with flour, put dough on it, and sprinkle top with flour.
7. 7
   Use a rolling pin to roll with light pressure, from the center out.
8. 8
   If dough is hard, let it rest for a few minutes.
9. 9
   If dough is sticky, add a little flour; if it continues to become sticky and it is taking you more than a few minutes to roll it out, refrigerate or freeze again.
10. 10
    Roll, adding flour and rotating and turning dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press patch into place.