In a large mixing bowl, combine flour, salt and sugar. Stir well so the ingredients are evenly distributed before adding butter.

Add cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter until it resembles coarse crumbs with small pea-sized pieces.

Add ice water, one tablespoon at a time, mixing gently. Stop when dough starts to come together but is not sticky. Avoid overworking for flakiness.

Divide the dough in half and shape each into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to chill.

Lightly flour your surface and rolling pin. Roll each dough disc into a circle about 12 inches in diameter, slightly larger than your pie dish.

Carefully lift the dough and place it into a 9-inch pie dish. Press gently to fit the bottom and sides. Trim edges and leave extra for crimping.

Fold the edges under and crimp with your fingers or a fork. This creates a decorative and sturdy crust that holds fillings well.

For pies that need a pre-baked crust, line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15–20 minutes until lightly golden.

Add your pie filling and bake according to your recipe instructions. The crust will remain flaky and golden while holding the filling securely.