Add the flour and salt to the bowl of a food processor and pulse to combine. 

Next add the cold cubed butter and pulse 5-10 times, or until the butter is the size of peas. 

Turn the food processor to low speed and slowly drizzle in the water (make sure not to add the ice). 

Continue to pulse just until the mixture resembles wet sand– it will not come together in a ball. 

Turn the dough out onto a clean surface and shape it into a disc. Wrap the dough in plastic and refrigerate it for 30 minutes. 

Add the flour and salt to a large bowl and stir to combine. 

Next add the cubed butter. Use a pastry blender, two knives, or your fingers to cut the butter into the flour. Continue to cut the butter until it resembles small peas. 

Next add the ice water slowly (make sure not to add the ice), mixing as you pour. 

Continue to mix just until the dough resembles wet sand– it will not come together in a ball. 

Turn the dough out onto a clean surface and shape it into a disc. Wrap the dough in plastic and refrigerate it for 30 minutes. 

Turn the chilled dough onto a lightly floured surface and roll it to ⅛” thick. Carefully transfer the dough to a greased 8” pie pan and crimp or seal the edges as desired. Poke the bottom to the crust a few times with a fork. 

For Baked Pies: add the filling to the pie crust and bake as directed by the recipe. 

For Filled Pies: cover the bottom and sides of the pie with parchment paper and fill the paper with pie weights (or use dried rice or beans). Bake the pie at 400F for 30 minutes. Then remove the pie weights (be careful, they will be hot) and bake for an additional 10-15 minutes or until browned and crisp. Allow the pie crust to cool completely before filling.