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1. Cut butter into 1/2-inch cubes and freeze for at least one hour.
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2. Place the flour and salt into the bowl of a food processor. Pulse 2-3 times (1 second pulses) to mix.
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3. Add the frozen butter cubes to the food processor bowl, and toss with a fork to coat. Continue pulsing to work the butter into the flour mixture, until the butter is the size of small peas (about 8-12 pulses, depending on the size of the motor on the food processor).
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4. While the food processor is running on high, slowly add the iced water through the feed tube, one tablespoon at a time, until the dough comes together, and a stiff dough forms. (This process usually takes 15-20 seconds total in my '80's era food processor.)
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5. Dump dough onto a clean, floured surface. Divide dough in half. Lightly shape each half into a ball, and then pat the ball into a 1/2 inch tall disk. Wrap the disks snugly in plastic wrap. Refrigerate dough for 30 minutes before rolling out.
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6. Once dough has chilled, roll out dough on a lightly floured surface and use in your favorite pie recipe. Or keep the dough disks tightly wrapped in plastic wrap, and then place them in a freezer bag. Dough can be frozen for up to a month. Just let the dough thaw overnight on the refrigerator before rolling out.
