Cut the butter into pea sized pieces.
Mix the salt and Flour. Then fold in the butter, coat it evenly. Then break up the butter a bit to moisten the dough and get it sticking. Add the water and knead until it resembles a dough.
Lightly Flour a clean surface like a cutting board or sanitized counter. Place the dough ball on the surface and dust with more flour. Roll out until about 1/2 inch thick. Then , Fold it in 1/2. Re-form a ball and repeat twice. This layers the butter to make for a flaky crust. Cover the dough and let it rest at least 15 minutes.
You can refrigerate for future use or roll it out now. To roll it out, make a round ball. Push the ball down until flat on top. Then, start with the rolling pin in the middle. Roll out from the center in one direction. Then return to the center and roll out in the other direction. Repeat until you get the desired thickness, usually about 1/8 inch. This method keeps the dough round to fit a round pan.
To finish, you can either use it raw or par-baked. To par bake, spray a piece of foil bigger than the dough in the tin. Fit the foil into the dough and fill with beans, rice or some other item to apply weight to keep the shape. bake for about 10 to 15 minutes at 350. It will brown slightly and be cooked through. Give more time if necessary.
