Place flour, salt, and sugar in a large bowl. Stir everything together gently. This step spreads the salt and sugar evenly. A good mix helps the dough taste balanced and delicious.

Add cold butter cubes to the flour mixture. Use a pastry cutter or fork. Cut the butter into the flour slowly. The mixture should look like coarse crumbs. Small butter pieces create flaky layers while baking.

Pour one tablespoon of ice water at a time. Mix gently using a spoon. The dough should start to come together. Stop when it holds shape. Too much water makes the crust sticky.

Place the dough on a lightly floured surface. Gather it into a ball carefully. Divide it into two equal pieces. Flatten each piece into a disk shape. This shape helps the dough roll evenly later.

Wrap each dough disk with plastic wrap. Place them in the refrigerator for 30 minutes. Chilling helps firm the butter. This step also relaxes the dough. It makes rolling easier.

Remove one dough disk from the fridge. Place it on a floured surface. Use a rolling pin to roll gently. Make a circle about 12 inches wide. Turn the dough occasionally to prevent sticking.

Carefully lift the dough. Place it into a 9-inch pie dish. Press it gently into the corners. Trim the extra edges. Crimp the edges with your fingers for a pretty finish.

Preheat oven to 375°F (190°C). Add baking paper and pie weights if blind baking. Bake for 20–25 minutes until golden brown. Let the crust cool before adding filling.