Measure salt and flour into a bowl. Cut in butter thoroughly. Sprinkle in ice water 1 tablespoon at a time, mixing until all the flour is moistened and dough almost cleans the sides of the bowl. 1 or 2 tablespoons of ice water can be added, if necessary.

Roll out dough and fit in quiche or pie pan. For a baked shell, either prick the bottom and sides with a fork, or use pie weights so the shell doesn't puff up. Bake at 425°F for 8-10 minutes or until lightly browned. For unbaked shell, prepare to this point and follow your recipe.