In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture looks like coarse crumbs with some pea-sized pieces of butter.

Gradually add the ice water, starting with 8 tablespoons. Pulse after each addition until the dough starts to come together. If needed, add an extra tablespoon or two of water, just until the dough holds when pressed.

Turn the dough out onto a lightly floured surface. Use your hands to gently bring it together, then divide it into two equal pieces. Shape each into a flat disc.

Wrap each disc in parchment or plastic wrap and refrigerate for at least 30 minutes before rolling out. (Can be made ahead and stored in the fridge for up to 3 days or frozen for later.)

Roll out on a floured surface into a circle for pie pans.