Buttery Tart Shells(Makes 2.) - cooking recipe

Ingredients

1/2 c. sifted flour
1/8 tsp. salt
3 Tbsp. butter
1 Tbsp. ice water

Preparation

Blend flour and salt in a medium bowl.
With pastry blender or 2 knives, cut butter into flour until mixture resembles cornmeal. Sprinkle with ice water and quickly mix with a fork until dough lumps together.
Press together and divide in half.
Shape each half into a ball; pat out on a floured surface.
Roll out to a 7 inch circle.
Fit each circle into a 4 inch tart pan.
Trim pastry 1/2 inch from rim.
Moisten underside of overhanging pastry and fold under to make double thickness.
Crimp edge of crust with fork tines or fingers.