Put the flour and salt in the work bowl of a food processor fitted with a metal blade. Pulse to combine them, and then add the cold butter. Pulse again, cutting the butter into uneven bits and pieces, some pea sized and some smaller.

With the machine running, slowly pour 3 tablespoons of the cold water through the feed tube. Stop as soon as the dough begins to come together into a ball.

Turn the dough out onto a floured work surface and gently shape it into a ball. Divide the ball into halves. Shape each half into a disk about  1/2 inches thick. Wrap the dough in waxed paper or plastic wrap. Refrigerate it for 30 minutes to 1 hour.

On a floured surface, roll out one of the discs of dough into a circle. Work from the center out, returning to the center each time. Turn the dough gently as you work. Center your pie pan upside down on the circle of dough and roll it out until it is about 2 inches larger than the edges of the pan.

Carefully transfer it to the pie pan, rolling it up onto your rolling pin to move it. You can also fold it gently into quarters and place the point in the center and unfold it over the pie pan.

Press the dough gently into the pan; trim away any excess dough, and patch any holes. Leave about 1/2 inch beyond the edge of the pie pan.

Fold the edges up and over and crimp edges using a fork or your finger. Refrigerate the crust until needed.

You can make in advance. Wrap the dough well in plastic and refrigerate for up to 3 days or freeze for up to 2 months