Combine the flour and salt in the bowl of a food processor fitted with a metal blade. Add the butter.
Pulse until coarse crumbs are formed. Add the water a little at a time until dough starts to stick together.
Divide the dough into two portions and wrap each in plastic wrap, flattening each half into a disk. Chill for 30 to 60 minutes.
On a lightly floured board, place one of the disks. Place the plastic wrap over the dough and roll out the disk to a thin circle. Repeat with the other portion of dough.
Transfer one portion of dough to the pie plate. Trim the edges about ½ inch from the edge of the plate.
If making a double-crust pie, add the filling and position the top crust over the top. Crimp the edges.
If making a single-crust pie, fold the excess dough under itself and crimp together, pinching it between thumb and forefinger.
Bake according to pie recipe instructions.
Notes
The pie dough can be prepared without a food processor. Place the flour, salt, and butter in a bowl. Cut the butter into the flour using a pastry blender or two knives, until coarse crumbs are formed. Add water until the dough holds together.Pie dough can be frozen, tightly wrapped and placed in a freezer bag for up to 2 months. Thaw completely before proceeding.