In a large bowl, whisk together the flour and salt. Cut the butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to incorporate the butter with the flour until it resembles a crumbly texture.

Gently drizzle in cold water and mix everything together until it forms a cohesive dough. Depending on the moisture content of the flour and butter, you may need to add more or less water. Avoid adding too much - if your dough is too dry then it won’t hold together when rolling out and shaping.

Knead the dough a few times to bring it together, shape it into a disk, and wrap it in plastic wrap or parchment paper. Refrigerate for 30 minutes before rolling out.

On a lightly floured surface, roll out the chilled pie crust to 1/8 inch thick. Use either a rolling pin or your hands to form the dough into a circle that is larger than the pie plate.

Carefully transfer the rolled-out crust to the pie dish, trim off any excess dough, crimp edges as desired, and prick with a fork. Bake at 375°F for 15 to 20 minutes until golden brown. Let cool before filling!