Using metal blade in food processor, pulse together flour and salt to combine. Add cold butter, and process until mixture is coarse meal (about 8 seconds).

Turn on processor and drizzle a tablespoon or two of ice water into flour mixture. Continue drizzling a small amount of ice water into the flour mixture just until the dough begins to clump together, but doesn’t form a ball. With machine off, test dough by squeezing a small portion with fingers. If dough stays together, it’s done. If not, you can add a bit more water.

Dump dough and scraps onto a clean work surface and form into two even balls. Flatten each ball into a round disk and wrap each one in plastic wrap. Refrigerate for at least 1 hour.

To use for pies and tarts: Roll each disk into a circle on a lightly floured work surface. Press into prepared pie or tart pan. Trim excess dough, leaving enough dough to fold overlap under. Pinch crust to form a decorative edge. Prick bottom of crust with a fork.

If you wish to pre-bake the pie crust: preheat oven to 400 degrees F. Line pie crust with parchment paper and fill with uncooked beans or rice. Bake for 12 minutes. Remove beans/rice and paper, and continue to bake for 6 minutes more, or until lightly browned. Remove from oven and allow to cool.