Whisk together the flour and salt in a mixing bowl.

Cut in the butter into the flour mixture with either 2 forks or with a pastry blender until the mixture is combined and crumbly.

Then slowly add in the cold water (1 Tbsp at a time) into the mixture until a dough is formed.  Add just enough water until a dough is formed.  The flour should just be moistened and the dough should not be sticky.  Stop adding water once the dough is formed.

Place the dough on a lightly floured surface and pack the dough into a ball.  Wrap the dough with plastic wrap and refrigerate the dough for at least 2 hours.

Then remove the dough from the refrigerator.  On a lightly floured surface, roll the dough into a 10 inch circle for a 9 inch pie plate.  Then gently place the dough into a pie pan.

Trim the excess dough from around the edges of the pan and crimp the edges of the pie crust with your fingers.

Then you can bake the pie crust at 425 degrees F for 10-15 minutes until the crust is golden brown.  This is the best for cream pie.  You can also fill the crust with your favorite pie fillings (prior to baking) and bake according to your favorite pie