Whisk together flour and salt in a large bowl or food processor.

Add butter cubes/pieces from freezer.

Cut butter into flour using a pastry blender until mixture resembles a coarse flour and small beads of butter are still visible. Alternately, pulse in the food processor until the butter is broken down into the flour mixture, but there are still some larger chunks of butter remaining.

Divide the dough into two sections and pat each section into a disc shape. Wrap with plastic wrap and refrigerate for at least 30 minutes.

Place one chilled disc of dough onto a lightly floured surface. Use a floured rolling pin to roll dough out into each round about 1” larger than your pie plate. Flip your dough often while rolling to ensure it doesn’t stick to your work surface.

Flour your rolling pin and roll dough up on the rolling pin to transfer to pie plate.

Roll dough out into pie plate and nestle it down so that it fits smoothly up the sides.

To pre-bake the crust (for non-bake pies like chocolate cream or a pudding pie):

Fold excess dough under itself at the rim (trim if there is more than enough to fold under. Pinch dough or press edges with a fork to make a finished edge.

Preheat oven to 375°F.

Gently press aluminum foil down into the pie crust and fold up over the edges. Fill foil-covered crust with pie weights (dry beans or dry rice also work).