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 pieces are pea-size. With processor running, add ½ cup (120 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.

Turn out dough, and divide in half. Shape each portion into a disk, and 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 overnight in refrigerator before using.