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Ingredients
| 1 cup butter (2 sticks), cubed and chilled | 1 teaspoon salt | |
| 2 1/4 cups all-purpose flour | 8 to 10 tablespoons ice water |
directions
Total:
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1
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand
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2
Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water
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3
Keep adding water until the dough just begins to gather into larger clumps
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4
Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk
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5
Let rest in the refrigerator for at least 30 minutes
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6
Remove 1 of the disks from the bag to a flour coated surface
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7
Using a rolling pin, roll the dough out to a 10-inch round
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8
Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
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