In a food processor or by hand, cut together the butter, flour and salt until just barely blended (there should still be small pea size bits of butter in the mix).

Add the ice water a little at a time, pulsing the processor a few times each time you add the water or tossing with a fork.

Only add enough water for the dough to just hold together. It may appear a little lumpy, which is fine.

Remove the dough and form into a ball, wrap in plastic wrap or wax paper.

Set in the refrigerator to relax and chill for 30 minutes or so you can also freeze it at this point for future use).