Combine the flour and salt in a large bowl.
Add the chilled, cubed butter.
Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Drizzle the oil over the mixture and toss gently with a fork to combine.
Add the ice water, one tablespoon at a time, mixing lightly with a fork after each addition, until the dough just begins to come together. Be careful not to add too much water.
Gently gather the dough into a ball on a clean surface, flatten it into a 1-inch thick disk, and wrap it tightly in plastic wrap.
Chill the dough in the refrigerator for at least 30 minutes (or up to 2 days) before rolling it out on a lightly floured surface to fit your 9- or 10-inch pie plate.
Keep all your , especially the butter and water, as cold as possible. This creates steam pockets when baking, resulting in a much flakier crust.
Let the dough rest in the fridge for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
