In a food processor, combine flour with salt, ensuring even distribution. Add cubed butter and pulse until you achieve a crumbly texture.

Gradually add ice water, pulsing just until it begins to come together. Avoid overmixing.

Shape the dough into a disc, wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.

Roll the dough out into a 12-inch circle on a floured surface and place it into a 9-inch pie dish.

Crimp the edges and prick the bottom of the crust with a fork to prevent bubbles.

Preheat the oven to 375°F (190°C) and bake the prepared crust for 30 minutes, until golden brown.