Place flour and salt in a bowl.
Grate cold butter, a little at a time, over flour. Toss the butter into the flour every few minutes to prevent the butter from sticking together.
Sprinkle cold water over the flour mixture and stir with a fork until the dough starts forming a ball.
Divide the dough in half and place on floured pastry board or counter. Roll dough into a circle to fit pie plate. Sprinkle a little more flour over pastry if it sticks to the rolling pin.
Fold dough over and lift into pan. Press dough to fit pan. Fold top edge under and flute. Prick bottom and sides of shell with a fork to prevent shrinkage. Repeat with remaining dough.
For a baked pie shell, heat oven to 425 degrees F. Bake for 10 to 15 minutes or until lightly browned.