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 ⅔ cup (160 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 if needed.

Turn out dough onto a work surface, and divide in half. Shape each portion into a disk, and tightly wrap each in plastic wrap. Refrigerate for at least 1 hour or up to 2 days. Let dough stand at room temperature for 10 to 15 minutes before rolling if refrigerating for longer than 1 hour.