Begin with very cold butter; place in the freezer for 10 minutes.
In a large bowl, combine butter, flour and salt.
Using a pastry blender, cut until mixture resembles coarse crumbs.
Add the ice water, a tablespoon at a time, and mix swiftly and gently after each addition of water.
Stop adding water when the mixture begins to form large clumps and pulls away from the sides of the bowl.
Flatten the dough onto a floured work surface; using your hands, push together into a big lump.
Evenly divide in half; quickly form the halves into two balls and flatten them into 4-inch discs; wrap each tightly in plastic wrap and refrigerate at least 2 hours, overnight or up to 4 days.
When ready to use, remove from refrigerator 3 to 4 minutes ahead of using which allows the dough to come to room temperature.
Roll out dough on a floured counter; roll out the disc from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4-inches larger than the pie plate.
If the edges of the crust start to split, pinch them together before continuing.
Once the crust is rolled out, allow it to rest for 5 minutes.
Carefully transfer the pie crust to the pie plate, flute the edges and proceed with the pie recipe as directed.
