Mix the flour, salt and sugar in a food processor. Cut the butter into
chunks and add to the flour, pulse until mixed well. Slowly add ice water
until the dough begins to ball up. Form it into a disc, press to flatten slightly and wrap in waxed paper. Refrigerate for an hour or so.

When ready to roll, let it sit on slightly flour surface for about 5 minutes, then roll out to desired thickness, and several inches larger than the pie dish. Transfer to the pie dish, trim and crimp edges.