In a large bowl, whisk together flour and salt. Add cold butter; toss together until butter is well coated. Using a pastry blender, cut in cold butter until mixture is crumbly, largest butter pieces are pea sized and well incorporated into flour mixture, stopping to scrape large chunks of butter from pastry blender.

Make a well in center of mixture; add 1⁄4 cup (60 grams) ice water. Using a rubber spatula, stir just until a dough begins to form. Mixture may appear crumbly, but it should be moist and hold together when pinched. If mixture is dry and falls apart when pinched, stir in ice water, 1 tablespoon (15 grams) at a time, just until it holds together. Dough should not be overly wet and sticky.

In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size.

With processor running, add 1⁄4 cup (60 grams) ice water in a slow, steady stream just until dough comes together. Mixture may appear crumbly, but it should be moist and hold together when pinched. If mixture is dry and falls apart when pinched, add ice water, 1 tablespoon (15 grams) at a time, just until it holds together.

Turn out dough onto a clean surface, and shape into a disk. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. Let frozen dough thaw in refrigerator overnight before using.