Instructions:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.​
2. Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.​
3. Add Ice Water Gradually: Drizzle in the ice water, one tablespoon at a time, gently mixing after each addition. Continue adding water until the dough begins to clump together.​
4. Form the Dough: Transfer the dough onto a lightly floured surface. Divide it in half and shape each portion into a disc. Wrap each disc tightly in plastic wrap.​
5. Chill the Dough: Refrigerate the wrapped dough discs for at least 2 hours or up to 5 days. This resting period allows the gluten to relax and the dough to firm up.​
6. Roll Out the Dough: When ready to use, remove one disc from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. On a lightly floured surface, roll out the dough to fit your pie dish.​
7. Proceed with Your Pie Recipe: Fill and bake according to your specific pie recipe's instructions.

For more details and tips, you can visit the original recipe here