In a large bowl together flour and salt.
Cut cold butter into flour mixture with a pastry cutter. You want the mixture to look like a rough meal.
Slowly add cold water into mixture until it forms a ball of dough. You may need more than ½ cup water to form dough. You don't want the dough too wet or or dry.
Flour counter, dough and rolling pin. Dump dough onto floured counter.
Form the dough into a round ball, gently roll the dough into a rectangle. Fold dough into quarters and cut into half. Wrap dough in saran wrap and refrigerator for 30 minutes.
Take one half of the dough, roll out dough pie crust inch to the size of pie dish. Crimp and flute edges of pie crust (see above image for example).
Depending on the filling you using it will require you to pre-bake your pie crust. See below. Or add the filling and bake according to pie filling instructions.