Step 1: In a large mixing bowl, whisk together the flour, sugar, and salt.
Step 2: Add the cold butter cubes to the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overworking.
Step 3: Gradually add ½ cup of ice water, one tablespoon at a time, mixing gently with a fork or your hands after each addition. Add more water, if needed, until the dough just comes together when squeezed. Do not add more than ¾ cup total.
Step 4: Turn the dough out onto a lightly floured surface. Gently gather it into a ball, then divide in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
Step 5: When ready to use, remove one dough disc from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough from the center outwards, rotating frequently, until it’s about 1/8-inch thick and large enough for your pie plate.
Step 6: Carefully transfer the rolled dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang. Crimp the edges decoratively or use a fork to seal.
Step 7: For blind baking: Prick the bottom of the dough all over with a fork. Line the crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15-20 minutes, or until edges are lightly golden. Remove weights and parchment, then bake for another 5-10 minutes if a fully baked crust is desired. Let cool before filling.