1. In a large bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.

2. Gradually add the ice water, mixing just until the dough comes together. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

3. On a lightly floured surface, roll the dough out to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate and press it into the bottom and up the sides.

4. Crimp the edges of the dough and prick the bottom with a fork. Refrigerate the crust for another 30 minutes.

5. Preheat the oven to 400°F (200°C).

6. Line the chilled pie crust with parchment paper and fill with pie weights or dried beans.

7. Bake for 20 minutes. Remove the parchment and weights and bake for an additional 10-15 minutes, or until the crust is golden brown.

8. Remove the crust from the oven and let it cool completely on a wire rack.

9. Arrange the cubed dragon fruit in the cooled pie crust and serve.