1. combine the flour and salt

2. Cut in chilled butter. For a tender, flaky crust, fat particles should be worked in quickly and remain about the size of currants

3. add the water and toss just until shaggy dough forms. Grab a handful of dough and squeeze. If it appears floury and falls apart, add additional water until the dough holds together (this step should not be necessary)

4. Remove to work surface and knead gentle a few times if necessary. Divide the dough into 2 equal portions and wrap in plastic wrap then form into 6 inch discs. chill the dough at least 30 minutes

5. One at a time, remove the dough from the fridge and place on floured surface. firmly tap with rolling pin to make the butter pliable.

6. Roll the dough from the center out without going over the edge, rotate 1/8 a turn and roll again

7. Transfer to pie tin, add filling and cover with second crust dough