Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.
In a bowl, add about a cup of water and a handful of ice cubes and set aside.
Add the flour and salt to a food processor and pulse once to incorporate the salt.
Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.
Measure out ⅔ cup ice cold water (sans ice cubes) and drizzle about half of it around the bowl. Continue pulsing until the dough just starts to form a shaggy ball, adding more water as needed. The dough will easily press together in between your fingers, but should NOT feel wet.
Remove the dough, separate into two even pieces, then wrap separately in plastic wrap and flatten into a 1” thick disc. Place in the fridge for 1-2 hours until firm. Freeze the other disc of dough if not using (after the chill time).
Once chilled, remove from the fridge and wait about 15 minutes to take the chill off the dough. This will help you roll out your dough without it cracking. Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.
Roll the dough until it’s about ⅛” thick and is at least 2 inches wider than your pie dish. Continue to lightly flour your surface and pin anytime the dough begins to stick.
Carefully transfer the dough to a pie dish, pressing it into place on the bottom and sides (there will be overhang), and trim the edges with kitchen shears so they’re even and about 1” wider than the dish.
Fold the sides underneath the crust so the fold meets the edge, then crimp. Follow any recipe instructions of how to fill or bake from here.