In a stand mixer with a paddle attachment, mix the butter, salt and flour until it forms a mealy or coarse texture. Slowly drizzle in the ice water until a sort of ball forms, pulling away from sides of the bowl. 

Put the dough on a floured surface and pat to form a disc. Wrap the disc in plastic wrap and chill for at least an hour. The longer the better.

You can also freeze this for up to a month. Just make sure you wrap it and put it in a freezer safe package.

After allowing the dough to rest in the refrigerator, take out of the package and place on a floured surface. Use a well floured rolling pin to roll out dough about 9 to 10 inches in diameter. Or whatever size you may need. This recipe makes a single crust so you may double if you are making a bottom and a top.

Roll dough to desired size and carefully roll onto the rolling pin. Unroll in pie dish and use two fingers to form a decorative crust. Cook according to pie directions.