Step 1

Start with a mixing bowl, add the flour and salt and mix. Then cut the cold butter into small pieces. Use a pastry cutter or two knives to mix until all the butter is worked in and the texture resembles coarse cornmeal.

Step 2

Then add the water and continue mixing until the dough pulls together to form a ball.

Step 3

Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour and roll from the center out turning the dough a quarter turn after each roll. This will help keep the pastry round. Roll until 10-11 inches around. To transfer the pastry to the pie plate, tart pan or other container, gently roll the dough over the rolling pin.

Step 4

Unroll on the container. Press the pastry into the edges of the pan. Sometimes, edges need to be patched and that is okay, pastry is forgiving this way. Just add a piece or press the pieces together as needed. Remove any excess dough. If the dough has too warm, go ahead and pop it into the refrigerator 10-15 minutes to firm up.

Step 5

Then it is time to blind bake. Cut a large piece of parchment paper and place over the pastry; fill with pie weights or dried beans.

Step 6

Bake in a pre-heated oven to 350 degrees Fahrenheit for 20 minutes. Then remove the weights and bake another 10 minutes. (use the paper to remove the weights).

Step 7

The pastry can be filled and will continue cooking with the filling. If you want the pastry cooked all the way, cook a bit longer until golden in color.