Classic Pastry Crust

Blend flour, butter and salt in bowl with pastry blender until mixture resembles coarse meal.  Do not overwork.  Sprinkle 3 tablespoons of the ice water over mixture and gently incorporate. If dough does not stick together when gathered into a ball, add the remaining 1 tablespoon of ice water.  Divide dough into four equal sections and smear with heel of your hand until flat.  Gather all dough into ball with pastry scraper and then flatten into disk.  Wrap disk in plastic wrap and chill until firm, at least one hour.