• Combine the flour, sugar and salt with a whisk in a medium bowl or by pulsing in a food processor. 
• Remove the butter from the fridge and cut it into small cubes. 
• Sprinkle the butter over the dry ingredients and cut it into the flour with a pastry cutter, or pull two knives through the mixture until the butter is evenly distributed. Be careful not to over mix, butter pieces should be about the size of popcorn kernels. If using a good processor, pulse the mixture a few times to combine, but not over mix. 
• Add the ice water to the mixture and combine with a spoon or spatula until it starts clumping together. 
• Using your hands, work the dough quickly into a ball. 
• Chill the dough in plastic wrap for 1 hour, up to 3 days. The dough can be used immediately, if needed, though. Or just refrigerate it as long as you can, if you don’t have an hour to wait. 

When Ready to Use the Dough

• Place the dough on a well-floured, clean surface. Allow it to rest for about 10 minutes before dusting the rolling pin and rolling the dough out. Roll it into an even circle, about 12 inches in diameter. This will be enough to cover a standard 9-inch pie plate. 
• Transfer the dough to the pie plate and lay it gently into the plate, careful not to stretch it. Trim the excess off the edge with a knife. 
• The pie crust is ready to be used in a recipe that calls for an uncooked pie crust.