1. Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about a cup.
2. In a food processor put flour and salt. Add cubed butter and pulse using on/off until the butter is the size of peas.
3. Add about ½ cup of ice water and pulse a few times.
4. Add ¼ cup more ice water and pulse until it barely comes together. Check the dough. Even though it's crumbly and dry, if you take some and squeeze it with your hand, it should come together. If it doesn't come together add a few more tablespoons water.
5. Transfer dough to a barely floured surface and gather it together into a ball. Don't overwork it or the dough will be tough. Wrap in plastic and refrigerate for an hour or up to 3 days.

Lining the pan:

1. When you're ready to use it, roll it on a lightly floured surface, starting from the middle and making sure the size is at least 1 inch bigger than the pan you're using.
2. Carefully place in the ungreased pie pan. Trim edges, prick the surface and refrigerate for 1 hour or freeze for half an hour.

Blind-baking:

1. Preheat oven to 350ºF /180ºC
2. Put foil and weights (I use dried beans) covering the dough surface and bake for 10 to 15 minutes. Lift foil and weights and continue baking for 10 more minutes, or until it's dry and starting to color.