1. In a large bowl, whisk together the flour and salt. (Add 1 teaspoon sugar here for sweet pies if desired.)

2. Add the cold, cubed butter and cut it into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

3. Sprinkle 3 tablespoons ice water over the mixture. Toss gently with a fork, adding more ice water 1 teaspoon at a time until the dough just comes together when pressed.

4. Turn the dough onto a floured surface, gather into a disk, and wrap in plastic. Chill for at least 1 hour.

5. Roll the chilled dough into a 12-inch circle, about 1/8 inch thick. Fit into a 9-inch pie pan, trim, and crimp the edges.

6. Chill the crust in the pan for 20 minutes before filling or baking.

7. For a blind-baked shell, line with parchment and pie weights. Bake at 425°F (220°C) for 15 minutes, remove weights, and bake 10 more minutes until golden. Fill as desired.