5 cups all-purpose flour
4 teaspoons kosher salt
2 cup (4 sticks) cold, unsalted butter, cut into small pieces
1 1/2 cup very cold water
4 (2-quart) ramekins or oven-proof pots
Using the dough blade a food processor, pulse the flour and salt together until combined. Add the butter and pulse, cutting the butter into the flour, until the pieces of butter are pea-sized.
While pulsing, slowly drizzle in the cold water until just combined. Do not over mix. If the dough doesn’t look like it’s coming together, add one tablespoon of water at a time and pulse just until it comes together.
Transfer the dough to a table and form into a ball. Wrap in plastic and chill for at least 1 hour.
Spread flour on wood or marble surface and roll the dough out to ¼-inch thick with a rolling pin. Cut into circles that are slightly bigger than the opening of the ramekins or pots you are using. For example, if your baking dish or pot is 8”, cut rounds that are 10” in diameter. Lay rounds of crust on a baking sheet with parchment in between. Collect any excess dough and save for a future recipe.
Cover the crusts with plastic wrap and refrigerate at least 1 hour or until ready to use.