Gather the tools and ingredients required for the method you are using to make the pie dough.

To Make it By Hand:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter and toss to coat with the flour. Using your fingers, squeeze and work the butter into the flour. Use both hands and make the motion as if you were dealing out cards. Continue squeezing and tossing until most of the butter looks shaggy. Some larger pieces can remain, up to the size of a marble.
3. Drip in 3/4 of the ice water throughout the dough, then toss the mixture together with your fingers. When there is enough water added, the dough should easily squeeze together with your hands. Transfer any fully hydrated dough to a work surface. Drip in more water as needed to any remaining dry spots (or use a kitchen-safe spray bottle). Add just enough water to bring the dough together.

To Make it in a Food Processor:

1. Add the flour and salt to the bowl of a food processor.
2. Pulse 2-3 times until combined.
3. Add in the butter and pulse 5 times.
4. With the motor running, slowly pour the water into the flour. The dough should be crumbly and it should hold together when squeezed. 
5. Empty the flour mixture onto a work surface. If there are any dry spots, drip (or spray) a bit more water on them and briefly knead the dough together.

To Make it in a Stand Mixer:

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, and salt on low speed.
2. Add in the butter, and turn the mixer on low (cover the bowl with a towel if flour starts to spill out). Let the paddle cut the butter into the flour until the butter is in small pieces, about the size of a pea, with some larger pieces remaining, no bigger than a marble.
3. With the mixer running, slowly stream the water into the bowl. Mix until most of the dough comes together around the paddle, about 15 seconds, and then immediately shut off the mixer to not overwork the dough. The dough should hold together easily. If there are any dry spots in the mix, sprinkle (or spray) a few drops of water on that area. 

To Make it with a Pastry Blender:

1. In a large bowl, combine the flour and diced butter. Use the pastry blender to sweep through the bowl, mixing the butter to coat with flour.
2. Firmly hold the pastry blender by the handle, and press the blades down through the butter. With a rocking motion, continue this process while rotating the bowl to evenly cut the butter into the flour. Aim for mostly pea-sized pieces of butter, with some larger marble-sized chunks for added flakiness.
3. Slowly drip in 3/4 of the ice water over the dough, tossing the mixture with the pastry blender or a rubber spatula. Add in the remaining water as needed. When enough water is added, the dough should easily squeeze together in your hands.
4. Transfer the dough to a work surface and hydrate any dry spots as needed, either by dripping it in or using a kitchen-safe spray bottle. Add just enough water to bring the dough together without overworking it.

To Bring it Together:

1. Using your hands, gently bring the dough together into one large ball. 
2. Divide it into two equal pieces, about 12 ounces each. Shape each piece into a rough disk.
3. Place each disk in a piece of plastic wrap and wrap tightly.
4. Using a rolling pin, roll the wrapped dough out until it stretches to the edges of the plastic wrap to ensure a tight seal.
5. Refrigerate for at least 2 hours, but preferably overnight.