The Perfect Shortcrust Pastry

I used it to make a tourtière (meat pie). It's from Ricardo. The taste is very good. And it's flaky. I wrote 30 minutes of cooking time but in fact it's the cooling time. For the meat pie, I baked it at 400 F for 50 minutes.

• Ready In: 40 mins
• Yields: 2 crusts

Ingredients

• 2 1⁄4 cups unbleached all-purpose flour
• 1⁄4 teaspoon salt
• 3⁄4 cup  cold unsalted butter, diced
• 6  tablespoons  ice water, approximately

Directions

1. In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
2. Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
3. Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet. Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.