Whisk the Dry Ingredients: In a large bowl, whisk together the flour and salt.

Cut in the Butter:

Using a Food Processor: Cut the cold butter into the flour mixture until the mixture resembles coarse crumbs. Some small pea-sized pieces of butter are okay.

Using Two Forks: If you don't have a food processor, you can use two forks to cut in the butter.

Add Ice Water Gradually: Sprinkle the ice water over the flour mixture, 1 tablespoon at a time until the dough just begins to come together. Be careful not to overmix.

By Hand: Gently gather the dough into a ball. If the dough is too dry, add a teaspoon of ice water at a time. If it's too wet, add a tablespoon of flour.

Using a Food Processor: If using a food processor, pulse the dough until it just comes together. Be careful not to overprocess.

Form the Dough: Pour out onto parchment paper and gather into a disc.

Chill the Dough: Refrigerate for at least 30 minutes (or up to 2 days). Chilling the dough is crucial for a flaky crust.