Whisk flour with salt in a large bowl. Use a pastry cutter to cut the butter into the flour mixture, until butter pieces are between the size of lentils and peas. Sprinkle ice water over top and use a fork to toss incorporate. Dump the shaggy mixture into a 9" pie plate and press it into a disc shape. Cover the pie plate with plastic wrap and refrigerate 30 minutes.

With the plastic wrap still loosely covering the dough, use a flat-bottomed measuring cup or a glass to press the pastry into the pie plate, pressing from the middle of the dough outward, until the bottom and sides of dish are evenly covered. Use your fingers (still on top of the plastic wrap) to draw the pastry up the sides up a bit more. Remove the plastic wrap and freeze 10 minutes. Add filling and baking according to pie recipe.