In a food processor, place the flour and butter, and pulse a few times until they become coarse.

Add the salt and cold water, and continue to pulse a few more times until it just starting to come together.

Transfer on a clean surface. Pat and form a round shape of dough.

Once the shape is made, cover with films. Or cut the dough in half, wrap each of the halves with cling films.

Refrigerate the dough about at least 30 minutes or 1 hour.

After the dough has been chilled, take the dough, or one half, from the fridge. Let it rest in room temp for about 5-10 minutes or until it is softened.

Transfer it onto a floured surface. Roll it with a rolling pin into a round shape and about 1/8 inch of thickness. Roll out 1 inch bigger than the diameter of the pie pan. If the dough is sticky, spread some flour on the surface and continue rolling. Transfer it onto the 9 inch glass pan.

Use a fork to poke the base so that it could bake evenly.

Place the pie filling and bake!