Sift the flour, salt and sugar into a bowl mix with a fork. Blend in 12 tablespoons of butter and mix with the pastry attachment on your blender or a blending fork. Beat together and then stir in 2 egg yolks, 2 tablespoons water, and 3 tablespoons lemon juice or RUM. Pat together and chill. Separate evenly for top and bottom crust. Roll out 1/4 inch thick and fit into a pie pan (remember the bottom crust has to be slightly larger, add pie filling and then top crust. Pinch sides together and cut off excess crust. Prick crust with a fork (or slits with a knife) to allow air to escape. Bake at 425 for 25 minutes or more, until the fruit is tender, and the crust is a golden brown.