In a mixing bowl, whisk together the flour and salt until well combined.

Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.

Slowly add 3 tablespoons of ice water to the mixture. Stir gently with a fork, adding more water if needed until the dough holds together without being wet or sticky.

Turn the dough out onto a lightly floured surface. Gather it into a ball and then flatten it into a disk.

Wrap the dough disk in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, remove the dough from the refrigerator. On a floured surface, roll it out to about 1/8-inch thickness.

Carefully transfer the rolled-out dough to your pie dish. Gently press it into the dish.

Trim any excess dough hanging over the edges of the pie dish and crimp the edges.