About 12 ounces (enough for two 9-inch or nine 4-inch tarts)

Combine in a medium bowl:

           1 cup (125g) all-purpose flour

           ¼ teaspoon salt

Add and toss to coat with flour:

           1 stick (4oz or 115g) very cold unsalted butter, cut into cubes 

Pour in a little at a time:

           ¼ cup (60g) ice water

Stir the mixture with a spoon until it just comes together, adding more water in small increments if needed. The dough should not be sticky. It will look like butter cubes barely held together by a shaggy dough.

Transfer the lumpy mass of dough onto a piece of plastic wrap, wrap tightly, flatten it, and shape into a 1-inch thick square by tapping the dough on the countertop on 4 sides. Refrigerate for 15 minutes.

Lightly flour a work surface and unwrap the dough. 

Roll the dough out into a rectangle ¼ inch thick, lifting the dough as you roll to ensure it isn’t sticking to the surface. At first this will feel very awkward, and the dough will be very chunky and want to break apart, but keep rolling, flouring the dough if it sticks. 

Make a double fold: Fold one short edge in to the center.

Then the other.

Then fold in half again.

Wrap the dough tightly in plastic wrap and refrigerate for 15 minutes.

Give the dough two more double folds, refrigerating it for 15 minutes between the folds.

After completing the two folds, wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. At this point it is ready to use or you can keep it for up to 3 days in the fridge. If the dough is very cold and stiff right after you take it out of the fridge, allow it to soften at room temperature until it is pliable. If you try to roll it out while it is very cold, it will crack.

To use the dough, roll it out to a ⅛-inch thickness and cut into the desired shapes.