What You'll Need
Makes two 9-inch tarts
½ cup + 2-4 tablespoons cold water
3 - 1/2 cups All Purpose Flour
1 ⅓ cups salted butter (chilled, put in freezer 30 minutes prior to making)
Measure the All Purpose Flour into a large bowl. With a large cheese grater, grate your frozen butter into the bowl. Mash up any large chunks with a fork. Combine the flour and butter until it looks a bit grainy. It's okay if there are pea sized amounts, you don't want to overwork it. If the butter feels like it's getting warm, pop the mixture in the freezer.
Add ½ cup of cold water to the flour/butter mixture. Gently, mix with a fork until combined and it looks like a shaggy mass. You should be able to see some chunks of butter.
On a clean worksurface, dust with flour, pour out your dough and gently work into a ball form. Split the dough into 2 with a knife to make two dough balls. Wrap each dough ball in plastic and chill in the refrigerator.