Cut the butter into small pieces and place in the freezer for 15 minutes. Also place 2 identical pie pans if you have them in the freezer.
In a food processor combine the flour and salt. Pulse to combine.
Remove the butter from the freezer. Add to the food processor. Pulse about 8-10 times to combine. Pulses should be about 1-2 seconds. No large pats of butter should remain.
Add in the cold water and pulse 5 times.
Lay out some plastic wrap and place the dough on it. Form a disc with the dough and wrap well with the plastic wrap. Place in the fridge for at least 30 minutes.
Remove from the fridge. Allow to soften enough to work the dough. If you try to work with it while its too cold it could fall apart or tear. Don't wait too long or it will be to soft. You want to roll it out when it starts to cool without having to apply too much pressure.
Dust your work surface with flour and roll out into a round about ⅛ inch thick.
Remove the pie pans from the freezer. Here is how Alton Brown describes the process in his words "Lay the dough, sandwiched between parchment sheets, over the inverted pan and peel back the top sheet of parchment. Place the second pan over the inverted pan and press down gently to shape the dough. Flip both pans over, lift the top one out, peel away the other piece of parchment, set the pie pan back into the other. Flip the pan/dough sandwich over and trim away excess dough. Freeze the dough sandwiched between the pans for at least 30 minutes."
Set your oven to 300 degrees. Once the dough has been in the freezer for 30 minutes immediately place into the enter of the oven and bake for 1 hour.
Then raise the temperature to 375 and bake until browned about another 10-15 minutes. Cool.
After about 20 minute of cooling, remove the inner pie pan.