In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add ⅓ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
On a lightly floured surface, turn out dough, and press into a flat disk. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days. After 2 days, dough can be kept in the freezer for up to three months. If using from frozen, allow to thaw in the fridge overnight.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/apple-butter-pie/