In a mixing bowl, combine the flour, salt, and sugar.

Add the chilled butter cubes to the dry ingredients and cut in using a pastry cutter or fork until it resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.

Turn the dough onto a lightly floured surface and shape it into a ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

After chilling, divide the dough in half and roll out one portion on a floured surface.

Carefully transfer the rolled-out dough to the pie dish.

Fill the crust with your desired filling and top with the second rolled-out portion if making a double crust pie.

Vent the top crust with slits for steam to escape before baking.