Flaky Pie Dough

Just a nice little flaky pie dough recipe I like to use (from Martha). I`m planning on making some little hand pies for dinner this week out of kale and chicken (recipe to come!!) and thought I`d share this yummy recipe that seems to work well every time. Bon appétit!

Ingredients
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water

Directions
1. In a food processor, pulse flour and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

2. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time).

3. Form dough into a 1-inch-thick rectangle, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 3 days).