Mix the flour and salt in a large bowl.
Add the chilled butter.
With your hands or a pastry cutter mix the dough until it is crumbly and mealy, with pieces no bigger than peas.
Add the ice water one tablespoon at a time and mix with hands or pastry cutter.
Continue adding ice water just until dough holds together. Be careful not to overwork the dough or your pastry will be tough, not flaky and tender.
If you made the one-crust recipe, form pastry dough into a 5" disk, wrap in plastic, and refrigerate for an hour. If you doubled the recipe, divide dough into two 5" disks, wrap in plastic and chill for an hour, or up to 2 days.
Sprinkle a smooth surface with flour and flour your rolling pin. Roll out the circle of dough to about ⅛" thick. It should be about 2 inches larger around than your pie plate.
Fold it in half, then fold in half again so you have a triangle. Lift it carefully and place it in the pie plate so the point of the triangle is at the center of the pie pan. Unfold the crust.