1 cup plus 2 tablespoons (about 5 ounces) all-purpose flour, more for rolling
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces
3 tablespoons ice water, more if necessary
Combine flour and salt in a food processor and pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds.
Put mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form dough into a ball, adding another tablespoon or two of ice water if necessary; if you overdo it and mixture becomes sodden, add a little more flour. Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate for up to a couple of days or freeze for up to a couple of weeks.)
Sprinkle a clean countertop with flour, put dough on it, and sprinkle top with flour. Use a rolling pin to roll with light pressure, from the center out. If dough is hard, let it rest for a few minutes. If dough is sticky, add a little flour; if it continues to become sticky and it is taking you more than a few minutes to roll it out, refrigerate or freeze again. Roll, adding flour and rotating and turning dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press patch into place.
Yield: Dough for one 12-inch tart.