2 1/4 cups all-purpose flour
3/4 teaspoon salt
10 tablespoons unsalted butter, cut into 1/2-inch cubes and frozen
5 tablespoons ice water, or more, as needed
In the work bowl of a food processor, pulse together flour and salt. Add butter and pulse until mixture has pea-sized pieces of butter.
Add ice water, 1 tablespoon at a time, pulsing after each addition, until dough comes together. Add more cold water, if necessary. Remove from bowl, and place on clean work surface. Separate dough into 2 even disks, being careful not to overwork. Wrap tightly in plastic wrap, and refrigerate until firm, 1 to 2 hours or up to overnight.