This is a simple and foolproof recipe from Gourmet Magazine (May 1995) makes a light and flaky crust every time.
Makes enough dough for one pie crust.
This dough can be used to prepare the Recipe #274317.
In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.
Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.