Use this recipe when making our Goat-Cheese Tartlets with Caramelized Shallots and Pears.
Combine the flour and salt in the bowl of a food processor; pulse 5 seconds. Add the butter pieces, and process until the mixture resembles coarse meal. In a slow, steady stream, add 6 tablespoons ice water through the feed tube. Pulse until the mixture holds together when squeezed.
Divide dough into two equal balls. Flatten each ball into a disk, and cover with plastic wrap. Chill at least 1 hour.