At least 30 minutes before rolling and baking (or up to 1 day in advance) prepare the pastry. In the bowl of a food processor, fitted with a plastic blade, pulse together the flour and salt. Add the butter and pulse rapidly, about 40-50 times, or until the butter is blended into the flour and is coarse and the size of small peas.
Gradually add the water in a small trickle, with the processor running. Continue adding just as the pastry starts coming together in the shape of a loose, crumbly ball.
Turn out onto a lightly floured surface. Form into a disc, about 1" high, and wrap tightly with plastic wrap.
Refrigerate for at least 30 minutes or overnight.
Notes
When forming the dough by hand, knead with your fingertips until you have a crumbly texture. If you find that the dough comes together too fast, put it back in the fridge and chill for ten minutes before proceeding. Always make sure your butter is well chilled and hard Don't use simply cold water, make sure it is ice-cold!