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1 1/2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled
4 to 5 tablespoons ice water

Cut the butter in to small cubes. Combine the flour and the salt in a mixing bowl. Mix in the cubes with your fingers until the butter pieces are the size of large peas. Don't take too long or the butter will melt.

Dump the mixture out on a clean surface and make a hole in the center for the water. Pour the water in and mix together with your hands. Do this just until the water is absorbed. The dough will be ragged, but will hold together. If it seems dry, sprinkle a little more water on it.

Wrap the dough in plastic wrap, flatten it a bit, and let it cool in the refrigerator for at least 20 minutes before rolling it out. It can last in the refrigerator for a couple of days if necessary.

Before making a tart, you will generally want to blind-bake it. To do this, put the rolled out dough in a pie dish, then cover the dough with tin foil. Fill the foil with dried beans or rice to weight down the crust. Bake for 12 minutes at 375 degrees, then remove the foil and continue baking until the crust is golden brown.