Pastry Shell

Toss together flour and salt in a large bowl.

Add butter pieces and blend into flour with fingertips until mixture resembles cornmeal.

Add water and stir with a fork until dough just comes together into a ball. Knead briefly until barely smooth, then pat dough into a 1-inch-thick disk, wrap in plastic wrap and chill for 15 minutes.

On a lightly floured surface, roll out dough into a 12-inch circle.

Roll dough onto rolling pin and unroll into a pie pan. Prick all over with a fork. Line the pastry shell with a 15-inch sheet of aluminum foil, letting edge hang over top. Freeze for 15 minutes.

Preheat oven to 37

Fill the foillined shell with 2 cups dried beans.

Bake for 20 minutes, remove foil and beans and bake 17 minutes more.

Remove from oven and cool on a rack before filling.