2sticksunsalted butter(1/2 pound or 16 tablespoons)
Using the paddle attachment on a stand mixer, a food processor, or a pastry cutter, incorporate the butter into the flour and salt until it is broken into pea-sized pieces.
Add the ice water and mix until the water is absorbed.
Turn onto a clean counter and knead lightly one or two times, to form one or two smooth discs.
Wrap each piece in plastic wrap. Refrigerate for at least one hour, or freeze up to 2 weeks.
Once the dough is chilled, roll it out until it will fit the base of a pie plate, with a little bit of excess.
Roll the dough carefully onto the rolling pin and transfer it to the plate. Press into the bottom of the pie dish, then trim around the edges of the plate. Place back into the refrigerator for at least half an hour to chill before filling or blind baking.