Butter Pie Crust

This is a delicious, flaky pie crust. Makes enough for two crusts.

2 1/2 cups flour
1/2 tsp. salt
1 cup butter, chilled and diced
1/2 cup iced water

Combine flour and salt. Cut in butter until mixture is crumbly. Stir in just enough cold icy water one TBSP at a time until mixture forms a dough ball. Divide dough in half and wrap in plastic wrap and refrigerate while you make filling for your pie, at least 30 minutes if possible. Dough can be refrigerated overnight, or frozen for later use.