Easy Tart Crust

• 2 cups all purpose flour
• 1 teaspoon coarse kosher salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons (or more) ice water
• 2 tablespoons chilled whipping cream

1. Blend flour and salt in processor.
2. Add butter; using on/off turns, cut in until mixture resembles coarse meal.
3. Add 3 tablespoons ice water and cream.
4. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
5. Gather dough into ball; flatten into disk.
6. Wrap in plastic; chill 1 hour.
7. (Can be made 2 days ahead.
8. Keep chilled.
9. Soften slightly at room temperature before rolling out.)

flour, coarse kosher salt, butter, water, chilled whipping cream

Taken from www.epicurious.com/recipes/food/views/easy-tart-crust-109282 (may not work)