French Pie Pastry (pate brisee) Recipe

Sift flour and salt; rub in butter with fingertips. Make well in center; add water a little at a time. The index finger is really best to do this, or use a fork and stir in spiral fashion, beginning at inside of well and gradually moving to outer edge. Dough should be soft enough to gather up into a ball, but not sticky. Roll in foil; refrigerate for 2 to 24 hours before using. Can be stored a week or more.