1. To a food processor or large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and either pulse a few times with the processor, or use a pastry cutter (or two forks) to incorporate the butter into the flour mixture. The mixture should resemble a pea-like structure before you add the water.
2. Adding 1 tablespoon at a time to the mixture, gently process in the food processor, or mix the water in with a fork. After the 4th tablespoon of water, the dough should begin to form large clumps and comes together easily. Do not add any more water than this!
3. Empty the dough on to a lightly floured surface and pack the dough into a ball. Press the dough down into a 1″ disc and then wrap it tightly in plastic wrap. Chill the dough in the fridge for at least 2 hours (and up to 3 days) before removing it to roll out into a circle for your pie!
4. On a lightly floured surface, roll out the dough into a 10″ circle. This pie crust is perfect for a 9 or 9 1/2″ pie plate. Once you place the pie crust into the pie plate, prick the crust a few times with a fork. You can add your filling right to this pie crust and then bake!

Extra pie crust can be stored in the freezer, once shaped into a flat disc and wrapped in plastic wrap, for up to 2 months. Thaw overnight in the fridge before using.