I think I made some rookie mistakes, like not rolling it thin enough, and not doing an egg white wash before we put it in the oven, but no more than two more times and I'll have it mastered.
Here's Kristie's recipe:
2 cups flour
1 tsp salt
3/4 cup cold butter
6-7 tspb of COLD water (key is to keep the dough cold so the butter doesn't melt and lose its pastriness <-- I just made that word up)
1. Mix flour and salt it a mixing bowl. (You could even have your bowl cooled by having it in the freezer for a time before you begin.)
2. Cut butter into flour mixture with fork. (Don't use hands because it will heat the mixture up too much)
3. Add water, one tablespoon at a time, still mixing with fork. Towards teh end, you will need to use your hands, but try to keep it cold.
4. This is what it should look like before you roll it out:
5. When rolling it out, dust the counter and the rolling pin with flour. I have no more photos to show you. But, it should be quite thin, like just thicker than your average bar coaster. (Yes, this is how we describe things). Don't forget to poke it with a fork, and wash it in either melted butter, egg white, or milk before baking.
Crust on, muchachos!