In a large bowl, stir together flour and salt. Using a pastry blender or your hands, cut in butter until coarse crumbs form. Using a fork, stir in ice water, 1 tbsp at a time until a soft dough can be formed into a ball. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 45 minutes to an hour.
Preheat oven to 375F.
Roll out dough on a lightly floured surface into a 13" circle. Transfer dough to a 9" deep dish pie plate, trim the excess dough leaving 1/2" overhang. Fold the overhang underneath and use your knuckles and thumbs to pinch the dough around the rim to form a decorative edge.
Line the dough with a piece of parchment paper and fill with pie weights or dried beans. Bake for 18-20 minutes. Remove from oven and carefully remove parchment. Cool completely.