Combine dry ingredients. Process the salt, and flour in a food processor until combined, about 5 seconds. If making by hand, then whisk together in a bowl.
Add butter. Scatter butter over top and process until mixture resembles coarse cornmeal (about 10 seconds). If making this by hand, then cut butter into the flour using a pastry cutter until mixture is crumbly and the butter is pea-sized.
Add water. Sprinkle 6 tablespoons ice water over mixture and pulse or stir to combine until it forms large clumps. If does not come together or still looks dry, stir in remaining ice water, 1 tablespoon at a time. If making by hand, then stir the water into the flour mixture with a spatula. Give the dough a squeeze with your fingertips to see if it holds together. Add extra water if needed.
Bring dough together. To bring the dough together easily, I dump the dough onto a clean kitchen towel, and bring up the ends of the towel and twist. You can also knead the dough together lightly on a lightly floured surface, but I find the towel trick works best!
Refrigerate dough. Wrap the ball of dough in plastic wrap and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. Dough can be refrigerated for up to 2 days or frozen for up to a month.