2sticks(1 cup) very cold unsalted buttercut into pieces
In a food processor combine flour and salt. Add butter and pulse until butter is the size of peas. Whisk together the you and ½ cup cold water. Drizzle the liquid into the food processor while pulsing to combine. Pulse until dough holds together when you pinch it, adding liquid as needed.
Turn dough onto a sheet of plastic wrap and form into a ball. Divide in half and wrap each half in plastic wrap, flattening into a disk. Chill until cold or ready to use, about 30 min.
On floured surface roll dough until it's 3/16 inch thick and large enough to fit in the tart pan. (Pinch edges of dough as you roll to prevent cracks and tears.) Place dough into tart pan; gently lift into place without stretching and press into pan. Use the heel of your hand or a rolling pin to trim the edges flush with the pan. If blind baking, freeze crust about 20 min.
For blind baking, heat oven to 375°F. Line the chilled crust with aluminum foil into the corners. Fill with pie weights or dried beans and place on a baking sheet. Bake until crust is set and just starting to brown, about 30 min. Remove foil lining and weights and return crust to oven to brown evenly, 5 to 10 min more. Cool completely, then remove from tart pan.
I like to make this in the food processor; but you can certainly do it by hand with a pastry blender if you don't have a food processor.