Savory pie crust

Oh, homemade pie crusts. It's a love/hate thing.

This is Alice Waters's (of Chez Panisse fame) recipe and it really was easy. Not as easy as unrolling the store-bought crust, but easier than going to the grocery store to get one.

Chez Panisse!!! With baby Scott and Kelly! It was a very cool lunch.

1 c. all-purpose flour (I used unbleached)
1/4 tsp. salt
6 tablespoons cold butter cut in cubes
1/4 cup ice-cold water (or a little less)

Use something with a flat, thin edge (2 butter knives, or thin spatulas, or a pastry cutter) to cut the butter into the flour and salt until a few large clumps remain. Pour in the water and stir it in with a fork. Fold together until the entire mixture holds together and is blended, but handle as little as possible. Add more water a few drops at a time if needed. Wrap it all in plastic and refrigerate it for an hour before rolling.

(You don't really have to wait an hour, it just makes things a lot easier. If you can't wait, just flour your counter and rolling instrument really really well.)

I made this crust into an onion tart and it was nice! I know, who would think? Luke liked it too! It was the second onion tart I've ever tried. The first I had on a pot-luck hike in Austria when two French girls brought one. On a HIKE!! Culinary skills! I think I brought bologna or something.