This makes a great traditional savory pie, or like pictured above, a rustic galette (free form savory pie, not cooked in a pie pan). Also, in the pic above, I dusted the crust in cornmeal before chilling. The cornmeal is not needed at all. I just like to use cornmeal with some recipes.
It's incredibly easy too! It only takes a couple minutes to whizz together and throw into the fridge. After chilling at least an hour, roll the dough out and top with whatever savory topping you'd like. The crust doesn't rise, so roll it out to the thickness you desire, as even as possible. I poke a knife into the center to see if it's about the same thickness as the edges.
Also, make sure your butter and water is super cold! I measure the water into a glass measuring cup and stick it into the fridge while I get things together. You can also stick a cube of ice into it, just don't use the ice cube in your dough. And handle little as possible. Try to resist your inner perfectionist and just gitRdone and into the fridge to chill.
2.5 cups of flour
1 teaspoon table salt
1 cup cold unsalted butter, cubed, I cut it lengthwise and then crosswise into about 14 cubes.
1/2 super cold water, you might not use all of it.
2 Tablespoons of cornmeal for dusting, optional
Put flour and salt into food processor with cold cubed butter and pulse just a couple times, until you get pea-sized crumbles, don't worry if you have some bigger chunks.
Slowly pulse in the cold water until dough just begins to hold together when you pinch it. You probably won't use all the 1/2 cup of water.
Carefully dump dough out onto a large piece of plastic cling wrap, and using the wrap, form a rough disk.
Fold wrap up around dough to make it easier to form a disk.
Chill in fridge for at least one hour.
Roll out and use in pie pans for savory pies or simply onto baking sheets for rustic "pies," calzones, etc.