Short crust

450 grams flour
6 g salt
280 grams butter, diced
2/3 cup ice water

Layer butter and flour in food processor. Pulse until crumbly. Add water and pulse until dough comes together.

(In my experience, more water is required. Turn it out onto a floured cutting board and add, a few tbsp at a time, until it holds together. Crumbly is okay; it doesn't have to be a dough. It'll still roll out well when cold.)