Pie crust

This recipe makes a double crust.

2 c. all purpose flour
1/4 tsp salt
2/3 c. butter cut into pats
4 to 5 Tbsp ice water

Combine flour and salt in food processor and pulse to mix.  Add butter and pulse until mixture is coarse crumbs.  Add water until just moistened.

Divide dough in half and flatten slightly.  Refrigerate at least 30 minutes.