Whisk flour and salt together in a large bowl until combined. Cut cold butter into flour to create small chunks the size of peas.
Slowly incorporate water, a little at a time, into the flour and butter mixture. Stir the water in using a fork to start until a dough starts to form moist clumps. Gather into a ball of dough. Divide evenly into 4 discs, wrap in plastic wrap or air tight plastic bags and refrigerate 1 hour or until ready to use.
This recipe makes 4 pie crusts. So the nutritional information is for one whole pie crust. Once baked, cut, slice and divide the nutritional information by how many slices you have for individual nutrition facts.Half a recipe would make two all butter pie crusts. Those increments would be: 2 1/2 cups all purpose flour, 1 teaspoon salt, 1/2 lb butter (1 cup), 1/2 cup + 2 tablespoons cold water.