Place the flour and salt in the bowl of a food processor. And pulse a few times to mix.
Add the butter and egg, processing on low until it forms a powder.
With the food processor running, add in the ice water. Be sure the dough still stays lose, but will just come together when pressure is applied.
Place dough on a large sheet of parchment paper and use the parchment paper to push the dough into a large ball. Wrap this and refrigerate until the filling is prepared.
Roll out the dough, in small batches, on a cold counter. Roll each section to be not quite paper thin, but thin enough to see shadows through the dough.
Press a bowl into the dough and trace it with a knife to cut the dough into equally sized circles. Continue with all the dough. With the dough at the right thickness, there should be roughly 10-13 circles.