|1 cup butter (2 sticks), cubed and chilled||1 teaspoon salt|
|2 1/4 cups all-purpose flour||8 to 10 tablespoons ice water|
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand
Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water
Keep adding water until the dough just begins to gather into larger clumps
Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk
Let rest in the refrigerator for at least 30 minutes
Remove 1 of the disks from the bag to a flour coated surface
Using a rolling pin, roll the dough out to a 10-inch round
Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
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