Makes 2 crusts

2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter (8 ounces), cut into small cubes
1 pinch baking powder
6 to 10 tablespoons ice water

Combine the flour and salt in a bowl. Add the butter and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, gently it in with your hands. Add only as much as you need to make a smooth ball of dough.

Divide the dough in half, wrap each half in plastic wrap and refrigerate for at least 30 minutes.