In a food processor or mixing bowl mix together the flour and the salt. If using a food processor, pulse the butter into the flour mixture until it resembles coarse crumbs and sticks together when squeezed in the palm of your hand. If making the crust by hand, cut the butter into the flour using either a pastry blender, two forks, or the palms of your hands. Gradually add the cold water one tablespoon at a time until dough forms a ball. divide the dough in two disks. if you are making a two crust pie, make one disk larger than the other for the top layer so that you will have enough pie crust to cover the mountain of filling. If making a single crust pie, divide the dough evenly. If you have no use for the second crust right away, you can throw it directly into the freezer to use another time. It is extremely important that all of the ingredients are cold and that your prepared pie crust is cold from the fridge or freezer before filling and baking. This ensures the flakiest final product. With the heat of the oven, the butter creates steam pockets and causes the dough to puff up thus creating all of those layers.