Mix the flour and salt in a large bowl. Chop the cold butter into pea sized pieces. Chop the butter into the flour and mix until it becomes like coarse meal. Add water about a tablespoon at a time, and mix well until a dough forms. You don't want to make it too wet. Once it is firm, but, not tacky, form two balls. Roll each in flour, cover and refrigerate at least 2 hours until you are ready to use it. This step allows the worked up gluten/protein strands to rest. You can use it right away. But, resting it makes for a flakier pastry. The dough can hold for days. You can even freeze it too. A handy trick is to roll it out, put it in a pie tin, and freeze the extra so you have a pie crust ready to go, next time you want to make a pie. It will save a lot of time.
