In a medium bowl, combine the flour and salt with a whisk.
Cut the butter into smaller pieces.
Work the butter into the flour using a fork or food processor. Be sure to leave chunks of butter about the size of a pea. Don’t overwork the dough.
If you used a food processor, add the flour mixture back into the bowl.
Add the ice water a small amount at a time, stirring after each addition. The pie crust should stick together when you press some in your hand. You don’t want it to be sticky, but don’t fear adding too much water either.
When the dough comes together, dump it out onto a piece of plastic wrap. Use your hand to form the dough into a uniform mound.
Separate the dough into two each pieces. Place one half on another piece of plastic wrap. Press each half into a round disc and wrap well in plastic wrap.
Chill for 15-30 minutes. Then roll and use as directed in your pie recipe.