In a medium-size bowl, whisk together f lour and salt until well combined. Sprinkle butter over f lour mixture and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-sized bits of butter remaining.

Sprinkle ice water on top and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time. Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough—don’t overmix! Gather into a ball; then press into a disk and wrap in plastic wrap. Refrigerate 30 minutes. Yield: dough for 1 crust