Simple Pot Pie Crust (Shortcrust Pastry)

Combine the all-purpose flour and salt in a bowl, mixing the dry ingredients well.

Add the butter to the dry mixture and work the dough until the fat is incorporated. Note: if using margarine, use 1/4 cup of water instead of 1/2 cup.

Form a ball with the dough, place it in a bag, and refrigerate for about 30 minutes to firm up.

Alternatively, for the second version of the dough, mix 300g of butter, 4.5 cups of flour, the salt, and three eggs, omitting the addition of water and the resting period.