1. In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.

2. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.

3. Drizzle in the ice water one tablespoon at a time, stirring gently with a fork or your hands until the dough begins to clump together but isn’t wet.

4. Turn the dough onto a floured surface, gather it into a ball, divide into two discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.

5. On a lightly floured surface, roll one dough disc into a 12-inch circle, turning frequently to avoid sticking.

6. Gently transfer the dough into a pie plate, pressing it into the bottom and sides without stretching.

7. If making a double crust pie, add your filling and top with the second crust. Crimp the edges and chill for 15–30 minutes.

8. Bake according to your pie recipe, usually starting at 425°F and adjusting as needed. Crust should be golden and crisp.