In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar if making a sweet crust.

Add 1 cup cold unsalted butter cubes and cut in with a pastry cutter or fork until mixture resembles coarse breadcrumbs with pea-sized pieces of butter visible.

Sprinkle 5 tablespoons ice water over the mixture and toss with a fork until the dough just begins to come together, adding up to 2 more tablespoons water if needed.

Divide dough into two equal portions and shape each into a 1/2-inch-thick disc; wrap each disc in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 425°F (220°C); remove one disc from refrigerator and let rest at room temperature for 5 to 10 minutes until soft enough to roll.

On a lightly floured surface, roll dough into a 12-inch circle about 1/8-inch thick, then transfer to a 9-inch pie pan, trim overhang to 1/2-inch, fold under, and crimp edges.

Freeze or chill the prepared crust for 15 minutes on a shallow baking sheet to prevent shrinking.

Blind bake at 425°F (220°C) for 10 to 12 minutes using pie weights or dried beans until lightly golden; cool before filling.