Pulse flour and salt in food processor or sift if making dough by hand. Add or cut in butter, one cube at a time--just a few minutes to incorporate. Lumps of butter are just fine. 

Slowly drizzle in 1/4 cup of water, until the dough begins to form clumps and holds together when pinched in your fingers. Add additional water, teaspoon by teaspoon, if needed.

Divide dough in two, form into balls and flatten into disks. Cover each disk in plastic wrap, refrigerate for an hour. 

Remove from fridge, let rest 10 minutes until malleable but not soft, roll out on lightly floured surface, working from center out to edges, turning as needed and adding light flour to keep from sticking. 

Roll until just less than 1/8" thick. Trim to size needed. Use a flat pastry spatula to scrape under and lift into serving dish.