This recipe originally accompanied Roasted Butternut Squash and Caramelized Onion Tart.
Makes enough dough for an 11-inch tart.
1/4 cup ice water
Cut butter into pieces. In a food processor blend flour, sugar, and salt until combined. Add butter and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 2 tablespoons of water and pulse just until incorporated. Test mixture by gently squeezing a small handful: If it does not hold together, add enough remaining water, 1 tablespoon at a time, pulsing and testing, until mixture just forms a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, 30 minutes.