How do you make crust pastry base?

Ingredients:

- 2 cups all-purpose flour

- 1 teaspoon salt

- 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces

- 1/4 cup ice water

- 2 tablespoons additional ice water, if needed

Instructions:

1. Prepare the dry ingredients:

In a large mixing bowl, combine the flour and salt. Whisk well to distribute the salt evenly.

2. Cut in the butter:

Add the cold butter pieces to the flour mixture. Use your fingers, a pastry blender, or two knives to work the butter into the flour until the mixture resembles coarse crumbs. Be sure to keep the butter cold and avoid overworking the dough.

3. Add the ice water:

Add the 1/4 cup of ice water to the bowl. Use your hands or a pastry blender to mix the water into the dough until it starts to come together. Avoid overworking the dough, just mix until it holds together when gently pressed.

4. Form the dough:

Turn the dough out onto a lightly floured surface. Knead it gently just a few times to bring it together into a ball. Do not over-knead, as this can toughen the pastry.

5. Chill the dough:

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help the dough rest and make it easier to roll out.

6. Roll out the dough:

When ready to use, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough to the desired thickness.

7. Bake the crust:

Place the rolled-out dough into your tart pan or baking dish, trimming any excess dough. You can choose to blind bake the crust before filling it, or bake it together with the filling, depending on the recipe you are following.

Remember, creating a good crust pastry base is all about working quickly and keeping the ingredients cold. Avoid overworking the dough to ensure a flaky and tender pastry.