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Whisk together flour and salt until well mixed. Cut butter into flour using a pastry fork or blender until the butter chunks are the size of large peas. Stir in only enough ice water until mixture becomes coherent, sbout 4 or 5 tablespoons.Divide dough into two halves. Press into a disk shape and wrap in plastic wrap. Refrigerate for 30 minutes before rolling out on a lightly floured board to 1/8" thickness.