In a mixing bowl, whisk together the flour, salt, and sugar.

Add the chilled, cubed butter into the flour mixture.

Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Slowly add ice water, one tablespoon at a time, mixing gently with a fork until the dough holds together.

Turn the dough out onto a lightly floured surface and gather it into a ball, then flatten it into a disk.

Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, remove the dough from the fridge and roll it out into a circle about 12 inches in diameter.

Transfer the rolled dough into the pie dish, pressing it gently into the bottom and sides.

Optionally, line it with parchment paper and fill with pie weights or dried beans, then bake at 375°F (190°C) for 20-30 minutes until lightly golden.