In a bowl, mix the cake flour and salt. Rub the cold butter into the flour until the mixture looks like coarse breadcrumbs with a few pea-sized butter pieces

Add the ice cold water (1 tablespoon at a time), mixing gently until the dough just comes together. You may not need all the water. Form the dough into a disc, wrap it, and chill for 30–60 minutes

Roll it out to about 3 mm (⅛ inch) thick and line your 9-inch pie pan. Trim the edges if needed. Prick the base with a fork, chill for another 15–20 minutes

Blind-bake by lining the chilled pie crust with baking paper or aluminum foil. Fill it completely with your chosen weight (pie crust weights, dry beans, or uncooked rice), making sure it reaches the edges of the crust. Bake at 190°C for 15–20 minutes with pie weights.
Carefully lift out the paper/foil with the weights to remove it. Return to the oven and bake for another 5–8 minutes until the base looks dry and lightly golden