Place flour, salt, and butter in a food processor.
Pulse several times until the flour resembles cornmeal.
Continue to pulse, and slowly drizzle in small amounts of water.
Form the dough into a log or ball, then divide it in half.
Flatten each piece of dough into a disc, and wrap it in plastic wrap. Refrigerate for at least an hour.
Roll out the dough into a 12-inch circle, and transfer to a 9-inch pie dish. Trim and flute the edges. Refrigerate for 1 hour before filling.
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