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Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
Combine flour and salt in food processor. Pulse once to mix.
Add butter and process until it resembles coarse crumbs. Add 1 tablespoon of water and pulse, a few times. I always add a second tablespoon of water and pulse until the dough forms a ball.
Turn the dough out onto a silicone baking mat, if you have one. If you don't, you'll need to flour your surface. Press the dough ball into a disk and roll to about ¼" thickness.
If it sticks to the rolling pin, place a sheet of wax paper on top of the dough so you don't have to add more flour. Be sure to flip and rotate your dough as you go so it does not stick to your surface.
Roll out the dough to a few inches larger than your pie plate (about 12" for a 9" pie plate).
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
For Blind Baking: Prick the bottom of the pie crust with a fork. Layer a sheet of parchment paper in the bottom and up the sides of the crust. Fill the crust with pie weights (or dry beans/rice/etc) and bake at 400°F for about 15-20 minutes.
Remove the parchment and pie weights carefully, then continue baking until cooked through and golden brown.