Tender-Flaky Pastry

In a bowl, using a fork, blend the flour and salt; scatter the butter on top. Using a pastry blender, cut the butter into the flour until it is the size of small peas. Sprinkle on the water and toss with the fork.

Using your hands, press the flour mixture together to form a dough. Pat into a 6-inch disk, wrap it in plastic and refrigerate for at least 30 minutes or overnight.

Strawberry-Rhubarb Galette