Step 1 Stir together the flour and salt. Cut the butter into the flour mixture with a pastry blender or by hand until the ingredients are combined and the mixture resembles coarse meal.
Step 2 Sprinkle in the ice water. Quickly stir the water into the flour mixture with a fork just until the dough holds together.
Step 3Shape the dough into a ball, then flatten it into a 1-inch-thick circle. Cover in plastic wrap and refrigerate 30 minutes.
Step 4Roll the dough into a 15-inch circle on a lightly floured board. Lift the pastry onto a 9-inch pie plate and gently fit it into the bottom and up the sides of the pie plate. Trim the edges, leaving a 2-inch overhang. Flute and crimp. Chill the shell 30 minutes.
Step 5Heat the oven to 475 degrees. Line the pie shell with a piece of parchment and fill with pie weights. Bake 15 minutes. Remove the parchment and pie weights and continue to bake until the crust is golden brown, about 3 to 5 minutes. Cool to room temperature.