Mix pastry: Place the flour and salt in a food processor, mix and add the cubed and very cold butter. Process until the mixture resembles breadcrumbs. Add the cold water, little by little, and stir very briefly until the mixture just comes together, the dough should hold together if you pinch a little between your fingers.
Refrigerate: Turn the mixture onto the working surface and knead very shortly to form a ball. Press the ball into a disc, wrap it in cling film and refrigerate for 30 minutes.
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Roll the pastry on a lightly floured surface and line a 23x2,5 cm/ 9x1 inch loose-bottom fluted flan tin. Press the pastry into the flutes, if it cracks just press it back together.
Blind bake: Place a piece of baking paper on top and fill the tin with dried beans. Bake the pastry case blind for 15 minutes. Remove the beans and the paper and continue baking for 5 to 8 minutes or until the pastry case is golden.
Lower heat: When the pie crust is baked, lower the heat to 180 degrees Celsius/ 360 degrees Fahrenheit.