Add the pinch of salt and blend in with the flour.
Cut the cold butter into the flour using a dough scraper or dough blender until a pebbly texture is achieved.
Add ice cold water to the mixture in small stages (a couple of tablespoons at a time), using the scraper to mix it in. You don't want to have a ball of dough at this stage, but it should stick together when you squeeze it in your hand. It's okay for the dough to be shaggy going into the next step.
Blend the dough together in stages by smearing the dough away from you on the counter, after which, you can ball everything together.
Divide the dough in two, and shape them into a rough disc. Wrap them up and chill for two hours.
May be stored in the freezer for up to 6 months.
Be careful not to overwork the dough, as this will lead to a tough crust.