Using a food processor or a pastry blender, cut cold butter into flour and salt until mixture resembles a coarse meal; small pieces of butter should still be visible.
Pour cold water over the mixture and work in by tossing with a fork until dough begins to form; using your hands is not recommended; work the dough as little as possible.
Form into a ball; wrap in plastic wrap; place in the refrigerator to rest for a minimum of 20 minutes or overnight.
If making the dough the day before; remove from the refrigerator 10 minutes, before rolling it out so that it can warm slightly.
Pre-heat the oven to 375°F.
Roll the dough into a 12-inch round and place in the bottom of a 9-inch pie plate.
Push the dough edges down the sides, being careful not to stretch the dough at all.
Crimp the edge of the dough using whatever method you prefer.
You will need to blind bake this bottom crust before adding the filling; blind baking is essential so that the bottom crust will not get soggy.
To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights (marbles, dry beans, peas, rice or barley work well).
Place in the pre-heated oven and bake for about 15 minutes.
Remove from the oven; remove baking weights and parchment (or foil); return to the oven; bake for an additional 5 minutes.
Remove crust from oven; allow to cool for a few minutes while you prepare the filling.