In a food processor, pulse the flour with the salt. Add the cold diced butter and pulse until it forms coarse crumbs. Open the top and drizzle in the ice water. Cover and pulse until a dough forms. Do not over mix. Remove dough from the bowl and wrap tightly in plastic wrap; flatten into a disk. Chill in the fridge until firm, about 20 minutes.
On a floured work surface, gently roll the dough into a 12-inch round. Flipping once to re-flour the surface and top of dough to keep from sticking. Use the rolling pin to carefully transfer dough to a 9-inch pie plate. Cut off the excess dough, leaving a 1/2-inch overhang; crimp the edge. Use a fork to prick the bottom of the crust, refrigerate for 15 minutes.
Preheat the oven to 400ºF. Line the pie shell with foil and add pie weights (or dry beans if you do not have pie weights). Bake for 15 minutes. Remove the foil and weights, lower the temperature to 375ºF and bake for another 12 minutes. Meanwhile, prepare the filling.