Using a food processor, pulse together the flour and salt.
Add the cold butter and pulse again until the pieces are the size of small peas (alternatively, if you don't have a food processor, do the same steps but using a pastry cutter or knife to break the butter up into pea sized pieces. Don't use your hands as the heat from them will melt the butter).
Pour in the ice water and pulse until the dough comes together in a soft ball.
Place a long piece of plastic wrap on your surface, turn the dough out onto the plastic wrap and flatten the dough into a 1-inch-thick disk. Then wrap the dough in the plastic.
Refrigerate for at least an hour or up to 3 days.
Preheat oven to 350° F.
Place the dough on a lightly floured surface and roll out to a 14 inch circle that's about ¼ inch thick.
Transfer the dough to a 10-inch removable bottom tart pan, gently pushing the dough into the bottom and sides of the pan. Using a knife, trim off any excess along the top.
Refrigerate for 10 minutes.
Remove from refrigerator and using a fork, prick the bottom of the dough all over.
Place a 14 inch sheet of parchment paper into the tart pan and add dried beans or pie weights to weigh the paper down.
Place pan on a baking sheet and bake until the crust edges are firm and beginning to turn golden--about 15 minutes.
Carefully remove from the oven. Remove the paper and pie weights.
Return to the bottom rack and continue to bake until the curst is golden--another 10 to 15 minutes.