Method:

Place flour, butter and salt into food processor. Butter should be almost frozen. Using the pulse function process until butter is pea sized pieces. Remove from processor and place in a cold bowl. Add 6 Tbsp of the ice water and using a fork stir. Depending on how fresh your flour is and it's water content (along with the water content of your butter) you may have to add some or all of the remaining ice water. Turn out onto a floured surface and quickly knead it into a ball. Flatten the ball and divide into two pieces with one piece being about 2/3 the amount. Wrap pieces in plastic wrap and place in the fridge for at least an hour to allow the dough to relax. Avoid overworking your dough as this leads to the formation of gluten strands which is great for bread but terrible for pastry. If your pie dough turns out tough you either overworked it or used too much water.

When baking pies it is a good idea to start your oven at 450F for 10 minutes then reduce to 350F. THis helps seal the pastry quickly