1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus more as needed
In a food processor, pulse the flour, salt, and butter for about 10 seconds, or until the mixture resembles coarse crumbs. With the machine running, add the ice water and pulse 5 or 6 times more, or until the dough comes together and starts to pull away from the sides of the bowl (add more water, a little at a time, as necessary). Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months).
Place the dough on a lightly floured surface (parchment or waxed paper). With a floured rolling pin, roll out the dough (flour the rolling pin and surface as necessary to prevent sticking) to 1/8-inch thickness to fit a 9- or 10-inch pie plate, 9-inch round or square loose-bottomed tart pan, or 14- x 4-inch rectangular tart pan. Carefully transfer the dough to the pan, trim to a 1-inch overhang, and fold in the excess to create a thick rim. Refrigerate for about 30 minutes. (The dough can be covered and refrigerated at this point for up to 2 days).
Note: To bake blind, preheat the oven to 400° F. Line the dough with double thickness of foil or parchment, fill with ceramic pie weights or beans, and bake for 10 to 15 minutes, or until the crust is set. Remove the paper and weights and bake for 5 to 8 minutes, or until golden brown. Remove from the oven and cool on a wire rack.