Combine the flour, salt, and sugar in the bowl of a food processor. Pulse to combine.

Add half of the chilled diced butter and pulse 8 times.

Add the remaining butter and pulse 8 to 10 more times. The mixture should look like a coarse meal with pea-size pieces.

Add 2 tablespoons of the ice water and pulse several times. Add another tablespoon and pulse 4 to 5 times.

Slowly add 1 to 2 more tablespoons of ice water, about 1 teaspoon at a time, until you can pinch a portion of the mixture it and it holds together.

Turn the dough out onto a lightly floured surface and use your hands to press and flatten it until it holds together. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate the disk for at least 1 hour.

Take the disk out of the fridge and let it stand for 10 minutes.

Unwrap the disk and place it on a lightly floured surface. Dust the dough with flour and place a sheet of wax paper or parchment paper on it. Roll it out to a 12-inch circle—it should be about 1 inch larger than your upside-down pie plate. The visible bits of butter ensure a flaky crust.

Carefully fold the rolled crust in half and place it in a 9-inch pie plate with the fold in the center of the plate. Unfold the dough in the pie plate and press it—avoid stretching—to line the dish.

Trim the overhanging dough to about 1/2 to 3/4 inch.

Crimp the edge as desired by using your fingers to make a fluted edge, or press it all around with the tines of a fork.

Refrigerate the crust until you are ready to blind-bake it or bake it with a filling. At this point follow your pie instructions for oven temperature and timing.