In a bowl, add the water and some ice cubes and set aside. Using a food processor, add the flour and salt to the bowl. Cut your cold butter into 1 inch pieces and add to the flour so they are evenly distributed around the bowl.
3¼ cups all-purpose flour, 1 cup + 6 tablespoons unsalted butter, 1 teaspoon kosher salt
Pulse the mixture until the butter reaches pea-sized pieces and looks crumbly. Add in the ⅔ cup ice cold water, and pulse again until the dough starts to form a ball (you want to still see butter chunks).
⅔ cups water
Remove the dough and flatten into a one-inch disc and wrap tightly in plastic wrap. Place in the fridge for 2 hours to fully hydrate. Only one disc is needed, the other can be frozen after the chilling period. While the dough is resting, make the lemon curd.
After two hours, lightly flour a rolling pin and work surface, then roll out the dough until it’s about ¼ inch thick. Continue to lightly flour your surface if the dough begins to stick.
Using a cookie cutter, drinking glass, or knife, cut 12 rounds slightly larger than your tartlet pans or muffin tin openings. Press the dough into the sides and edges of the pan. Re-roll the scraps to get all 12 rounds.
Place the prepared dough into the freezer for 15 minutes. This will help prevent the pie crust from shrinking.
Preheat the oven to 375℉. Remove the crust from the freezer, and dock the bottoms a couple of times with a fork. Place a small sheet of parchment paper over each crust and fill completely with pie weights. Bake the crust for 25 minutes, then remove the weights and parchment paper and bake for another 5 minutes. The crust should be lightly golden brown and should slide out of the tins easily.
Remove from the oven and cool completely on a wire rack in the pans.