In a food processor, pulse together the flour and salt. Sprinkle the butter over the surface of the flour and pulse just until the butter is coated in flour and the biggest pieces are the size of small peas.

Next, drizzle the ice water on top of the flour, a little at a time, pulsing in between until the dough comes together. NOTE- the dough may not form a ball in the food processor- don't add more water than necessary. Instead, turn out onto a clean countertop and press dough together with your hands until it forms a large ball. The dough should not be watery or overly wet.

Divide the dough in half, and shape each into a ball. Press out into a disk shape and wrap each half in plastic wrap. Refrigerate for at least 1-2 hours.

When chilled, remove the dough from the fridge and its plastic wrap. Roll each crust out on a lightly floured counter until it is an inch or two larger than your pie pan.

Gently lift the crust into the baking dish and press it into the sides. Add in the filling, top with the second crust. Crimp together the edges, cut a slit in the top, and bake the pie according to recipe directions.