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Pulse together the flour and salt in a food processor
Then add chopped butter and pulse until butter is mixed in and the size of peas
Transfer to a large mixing bowl and spoon in the ice water as you
Use a rubber spatula to mix the dough together
Wrap dough in plastic wrap and press into a disk. Refrigerate overnight or for 30 minutes before rolling out.
Roll out dough and pause every now and then to fix the edges
For a 9in pie plate, roll out dough to 13in round
Fold the dough into quarters, set in pie plate aligning the point with the center, gently unfold
Push dough into the corners, trim the edges, fold under the edges, and crimp the crust however you like.
Chill in the fridge for 20 minutes.
Cover with foil and poke with a fork several times. Chill for an hour.
Add rice over the foil to weigh down during baking. Bake pie crust on bottom rack at 400* for 15-17 minutes then remove foil and bake for 10 more minutes.
Take pie crust out, add pie filling and bake again until golden brown/crispy.