Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
Place flour, salt, and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
With machine running, slowly add between 1/4 cup and 1/2 cup ice water through feed tube, until pastry just holds together.
Turn dough out onto plastic wrap; divide in half. Pat each half into a rectangle; wrap separately. Chill at least 1 hour before using.
Use as little water as needed to hold pastry together; the amount depends on humidity.