In the bowl of a food processor, combine flour and salt, pulsing for a few seconds to combine.
Add the cold butter, and pulse until mixture comes together enough to still have large pieces of butter – a few seconds.
With the machine running, slowly add the ice water through the feed tube in a steady stream, until dough barely holds together. Pieces of butter should still be visible and dough might seem a bit crumbly, but do not add too much water – 15-20 seconds.
If dough doesn’t hold together and is too crumbly, add an extra tablespoon of cold water and pulse for a few seconds.
Tear off a large, long piece of plastic wrap and place on your work surface.
Carefully place half of the dough onto the plastic wrap, forming it loosely and lightly into a flattened disk of dough. Wrap in plastic wrap.
Do the same with the second half of dough, and refrigerate for a minimum of 1 hour or overnight.
Remove the dough disk from the fridge; on a lightly floured work surface, roll out the dough to a 12 inch round, a bit less than 1/4 inch thick.
Place dough into a 9 inch pie plate, pressing gently. Trim off overhang, and crimp pie dough edge with a fork (or a classier pattern!)
Prick the dough all over with a fork, and brush with beaten egg, if using.
Preheat oven to 375 degrees.
Freeze pie shell until firm, about 20 minutes.
Line chilled pie shell with parchment paper and blind-bake using pie weights, rice or dried beans.
Bake pie shell for about 15-20 minutes, then remove the pie weights, reduce oven temperature to 325 degrees and bake for another 15-20 minutes until golden.
Remove from oven and let cool completely before filling.