Start with all of the ingredients as cold as possible.

With the food processor:
Place the flour, salt and the butter cut into slices, in the bowl.

Pulse a few times until the butter is pea-sized and crumbly.
Drizzle in a splash of the ice water. Pulse. Repeat until the dough starts to ball up slightly, using anywhere from 1-3 tablespoons of the ice water.

Remove from the food processor. Finish pressing it together in a ball. Press flat into a disk. Wrap up in plastic wrap and place in the fridge for about 30 minutes to rest.

Bring up to room temperature for a few minutes. Roll out into a 12-14 inch circle. Place in a 9-10 inch pie pan. Gently pushing into the edges. Fold the excess crust under itself. Pinch the crust together in your favorite decorative fashion. Extra crust can be cut into shapes for further decorating, put your Martha touch all over it!

OR use your greatest tool— your washed & clean fingers:
Toss together the cold flour with the slices of chilled butter in the pie pan. Using your fingers- pinch the flour together, allowing the warmth of your fingers to warm up the butter slightly as the bits become part of the flour.

Keep your fingers moving throughout the flour and butter. When a pile of butter-flour flakes appear, slowly splash in the ice-cold water, only about a teaspoon at a time. Depending on endless factors you could use as little as a tablespoon of the water. Ball up and knead briefly. Note that over-kneading will make a tough dough.

Press into the pan, shaping and adhering to the edges until an evenly pressed crust appears.

Chill or even wrap up and freeze for later use.

Follow directions in your next recipe for baking with filling or par-baking.