Totally Trivial Pie Crust

Background: Tonight is our turn to host the Goldsmiths. It was last week as well, but a nods as good as a wink and all that blind bat stuff. The very religious (and extremely Kosher, with special mikva'ed pot) uncle is here from the US, so it looks to be an "interesting" evening. We are making quiches. Today, I am letting you all into my secret, incredibly easy pie crust recipe. It works perfectly every time. It's out of Linda MaCartney's excellent book Linda's Kitchen, the first vegetarian cookbook we ever bought and one we still use all the time.

Ingredients:

6 TBSP butter or margarine	1 cup + 2 TBSP flour
1/2 tsp salt	3 TBSP cold water

Directions: Totally simple. Chuck all the ingredients into the blender and blend until "amalgamated and crumbly". Who doesn't like blending shit anyway? I pulse the blender till the dough looks like this:
Once it's together, all you need do is wrap it in a little shrink wrap (that does not stick in Israel) and put it into the fridge for at least 30 minutes before using. That's it. I have tried all sorts of experiments with this recipe. Cut in some parsley for green dough, use whole wheat flour (add a bit more water), substitute olive oil instead of some of the butter. It just takes a few minutes and it always works and tastes great.