Basic Flaky Pastry Dough

This is hands-down the best pastry recipe I have ever had!

2 2/3 c. all-purpose flour
1 t. salt
2 sticks very cold unsalted butter, in 1-inch pieces
½ c. ice water
Insert metal blade into food processor. Process the flour, salt and butter until mixture is like coarse meal, about 8 seconds. Add ice water and pulse until dough begins to clump together. Do not let it form a ball. Divide dough and any little scraps into three equal parts and put each in a plastic bag. Work through bag to press dough together into a ball, then a flat disc. Refrigerate dough for at least 1 hour.
Roll each disc of dough out onto a lightly floured surface to a circle about 1/8 inch thick. Press into place in prepared pie pan. Use kitchen shears to trim dough, leaving 1-inch overlap beyond pan. Fold overlap under. Pinch crust to form decorative edge. Prick bottom and sides with fork and refrigerate crust for 30 minutes, or until firm.
Preheat oven to 400 15 minutes before baking. Line pie shell with parchment paper and fill it with uncooked beans or rice. Bake it for 12 minutes. Remove paper, beans or rice, prick shell again and bake it 6 browned. Remove shell from pan and let it cool on wire rack. Do not prebake crust if you are making a fruit pie.