Make a cup of ice water and set it aside. Cube the chilled butter into 1" pieces if not already done.

Whisk together 1 1/2 cups flour, salt, and sugar.

Cut in the butter using a pastry blender or food processor until butter is pea-sized and incorporated.

In a large bowl, add in additional 1 cup flour and stir. Add in ice water (removing any actual ice) and mix until the dough forms a ball.

Cut in half and shape into 2 discs. Wrap in parchment paper and refrigerate at least 1 hour.

Whisk together the sugar, cornstarch, and salt in a medium saucepan. Whisk in the milk and egg yolks.

Measure out the chocolate and chop it finely. Set aside.

Stir the sugar and milk mixture over medium heat until it begins to become thick and just reaches a boil.

Remove from heat and add in the chocolate, vanilla, and butter.

Stir until thick and smooth. Set aside to cool.

Preheat the oven to 425F and place a baking sheet on the middle rack.

Roll out half the dough into a 9" circle.

Press the dough into the pie time and prick with a fork. Crimp and trim edges if desired.

Insert parchment paper and pie weights or dried beans.

Freeze crust for 10 minutes.

Place pie crust on preheated baking sheet. Turn the oven temperature down to 400F and bake for 30 minutes.

Let the crust cool prior to adding the pudding.

Fill the crust with chocolate pudding and freeze for at least 4 hours.

Top with whipped cream and berries and serve cold.