In a food processor, combine the flour, sugar, and salt. Pulse until mixed.

Add cold, cubed butter and pulse until the mixture becomes coarse and crumbly, with pea-sized pieces of butter.

Sprinkle 3 tablespoons of ice water over the mixture and pulse just a few times to incorporate the water. Do not over-pulse!

If the mixture looks dry and crumbly, add a tablespoon of water at a time and give it a quick pulse after each addition. Keep going until the dough holds together when you press it, but isn’t wet or sticky.”

Place the dough on a work surface and gently form it into a ball. Do not knead the dough! Cut it into 2 equal portions and shape each into a disk about ½ inch thick. Wrap each disk tightly in plastic wrap.

Chill the dough for at least 1 hour before using.

Lightly flour your work surface, then place the chilled dough on it. Roll out with a rolling pin into a circle about 12 inches (30 cm) in diameter. If it sticks, lightly sprinkle it with more flour—but don’t overdo it!

Carefully roll one edge of the dough onto the rolling pin, lift it, and gently unroll it over the pie pan. There’s no need to trim the excess—tuck it under the edges and crimp with your fingers.

Refrigerate the crust for 15 minutes before baking.

Line the crust with parchment paper, then fill it with pie weights (you’ll need about 2 packages). If you don’t have pie weights, dry beans or rice will work. This prevents the crust from puffing up.

Bake at 220 °F or until the edges are lightly browned, about 17 minutes, then remove the weights and parchment paper. Prick the bottom a few times with a fork and bake for another 5 minutes, or until the bottom is lightly golden. Let cool to room temperature.

It’s best to follow the instructions for the specific pie you’re making. Some recipes call for an unbaked crust, some for a partially baked crust, and others for a fully baked crust.