In a large bowl, mix flour and salt. Cut in butter, then with a pastry cutter blend until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tbsp. at a time, mixing lightly with a fork after each addition, until dough is just moist enough to hold together. Shape dough into 2 disks. Wrap each in plastic wrap and refrigerate for 30 minutes or overnight. Let stand at room temperature for 30 minutes before rolling.

Preheat oven to 425 degrees.

Roll each half of dough into 12 1-inch pieces. Press each piece of dough evenly into bottom and up sides of 24 mini muffin cups or mini tartlet pans. Prick each shell several times with a toothpick. Bake 15 minutes or until golden. Cool in pans on wire rack 5 minutes. Remove shells from pans and cool completely.