Whisk together in a large bowl the flour and the salt and then scatter the butter cubes over the flour mixture.
Using a pastry blender, or 2 knives, cut in the butter until the mixture forms coarse crumbs, about 4 minutes.
Drizzle the ice water over the flour mixture and toss with a fork until the mixture forms moist clumps.
If the dough is too crumbly, add a little more ice water.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
Place the dough on a lightly floured work surface and dust the top with flour.
Roll out into a 12-inch round and then transfer to a 9 1/2-inch tart pan with a removable bottom (or a pie pan), gently fitting the dough into the bottom and sides of the pan.
Trim the dough, leaving a 1/2-inch overhang and then fold the overhanging dough back over into the pan, pressing it firmly against the side; the dough should be double thick (on the sides) and rise an 1/8-inch above the pan rim.
Pierce the dough all over with a fork.
Line the dough with foil or parchment paper, leaving the tops of the edges exposed and then place in the freezer for 15 to 30 minutes.
Pre-heat oven to 375° F.
Place the dough pan on a baking sheet and place pie weights or dried beans onto the foil or parchment paper.
Bake until the dough is set and beginning to brown, about 30 minutes.