Add the flour and salt to a large mixing bowl and stir to combine. 

Cut the butter into small cubes and add to the flour. 

With a pastry cutter, cut in the butter until the flour mixture is crumbly and the butter pieces are no larger than a pea. 

Depending on your filling, you may want to add a little something to your crust. For sweet fillings, citrus zest, sugar or spices are delicious. For quiche or savory pies citrus zest, diced fresh or dried herbs can all add a little pop to an otherwise bland crust. 

Once your butter is mixed and you've added any optional flavoring we're ready for the ice water. I like to add it a tablespoon at a time in 2-3 inch increments around the flour in the bowl and stir lightly with a fork as I go. 

You'll use about 8 tbsp of water but you'll know it's ready when the dough starts to stick together and there isn't much free powdery flour. 

Press the dough together into a ball until it sticks together. The less you handle this the better. Let rest in the fridge for about 15 min. 

Roll out your crust, go forth and make pies.