Use this recipe to make our Rum-Vanilla Cream Pie and Butterscotch-Praline Cream Pie.
Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate until firm, about 1 hour (or up to 2 days).