Cut 1/3 cup of butter into sifted flour and salt with a fork using a pressing down and whipping action. Blend until pieces are about the size of small peas. Do not over blend. Cut the remaining 1/3 cup of butter and repeat above cutting action.
Sprinkle ice water on top of mixture and mix well to form a ball. Separate ball into two halves. Place one half on a sheet of plastic wrap. Press and spread ball flat and roll dough out to fit the pie tin while repairing any cracks that form along the edge. Keep rolling pin well floured to prevent sticking. Invert pie tin and place on top of pie dough. Do not over mix, too much handling and too much water will make a tough crust.
Lift crust and pie tin with corners of plastic wrap and turn over. Press the crust into pin tin and peel of the plastic wrap. Repair any areas that develop cracks. Fill pie shell with your desired filling.Roll out second dough ball as before, lift and place inverted onto filled pie shell. Form and seal crust edge, remove plastic wrap, and brush crust top with a 1 sugar to 4 water mixture which will help crust to brown
Place in preheated oven and bake according to filling recipe.
When making a single or open face pie crust, place an empty pie tin on top of plain pie shell and bake in 375 to 400 F preheated over for about 10 to 12 minutes or until done.