Fill a 1-cup measuring cup with water and drop an ice cube in it. Set aside.
In a large bowl, combine the flour, sugar and salt with a whisk.
Cube the butter and sprinkle it over the flour mixture. Use a pastry blender or your hands to mix together until the pieces of butter are the size of small peas.
Drizzle half of the cold water over the mixture, and use a spatula to gather the dough together.
Pour in a little more water, 1 tablespoon at a time, until the dough comes together in a ball.
Divide the dough in half and wrap each dough ball in plastic wrap. Place in the refrigerator to chill for at least 1 hour, or freeze for later use.
When ready to use, roll out the dough into a circle about 10 to 12 inches in diameter. Arrange the dough in a 9-inch pie plate and trim any overhang. Place the pie plate in the freezer for 30 minutes, or until the crust hardens.
Preheat the oven to 400 degrees.
Press aluminum foil tightly to the surface of the crust and arrange pie weights on top. Bake for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
1 Tbsp. sugar
½ tsp. salt
2 sticks (8 oz.) butter, chilled
¾ cup ice cold water
This article appears in Guide to the Holidays 2013.