|Unsalted butter||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Water||6 Tablespoon, cold (As Required)|
Mix sugar, butter, salt, and flour until homogenous.
Add cold water gradually, enough to bind.
Do not overwork dough while adding water or it may become rubbery.
Roll out pastry; line 2 pie tins or 6 tart pans.
Blanch (prebake) shells at 450Â° until firm, but not browned.