Combine the flour, salt, and sugar in a large mixing bowl, whisking to distribute evenly.

Add the chilled, diced butter to the flour mixture and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together without being wet or sticky.

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

Wrap the dough disk in plastic wrap and refrigerate for at least 30 minutes to chill and firm up the butter.

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness, rotating and dusting with flour as needed.

Carefully transfer the rolled dough to a pie dish, trim any excess, and crimp the edges as desired.

Preheat the oven to 375°F (190°C) and bake the crust for 30 minutes or until golden brown.