In a large bowl, whisk together the flour, sugar, and salt (or pulse them in a food processor for 10-15 seconds to mix).

Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter (or pulse several times in a food processor until you get the same texture).

Drizzle in the ice water a tablespoon at a time, tossing with a fork until the dough just comes together (or pulse in the food processor after each addition of water until the dough begins to clump).

Turn the dough out onto a lightly floured surface, divide into 2 equal portions, and shape each into a disc.

Wrap each disc tightly in plastic wrap and chill for at least 1 hour.

When ready to bake, roll the dough out to so it’s around 1/4 inch thick.

Place the sheet of dough over a pie pan and gently press it into the pan (do not press too hard or the sides will be weak, and it’ll collapse).

Cut off the excess around the edges then crimp the dough into whatever design you like by using a fork or your fingers.

Freeze for 1 hour before baking and using in whatever recipe you like.