Flaky Pastry (Double)

This all butter crust works with nearly any fruit that's in season (or arm's reach). Use it for berries in the spring, stone fruit in the summer and apples and pears when the weather turns cool.

1 tsp. sea salt
⅔ cup water, ice cold
3 cups + 2 Tbsp. all-purpose flour, unbleached
1 cup (2 sticks) + 5 Tbsp. butter, very cold, cut into 1" pieces

In a small bowl, mix together salt and water. Keep very cold until ready to use.

Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.

On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about 1" thick.

Wrap each disk with plastic wrap and chill at least 2 hours, up to overnight.

Makes enough dough for two 9-10" tart shells.