Combine the first portion of flour and butter: Add 1 ½ cups of flour, salt, and sugar to your food processor. Pulse a few times to combine. Scatter the cold butter cubes over the flour mixture. Process for about 15 seconds until a dough or paste begins to form with no dry flour left.

Add the remaining flour: Scrape down the sides of the food processor bowl and add the remaining 1 cup of flour. Pulse 4 to 5 times.

Add water and bring the dough together: Transfer to a medium bowl. Sprinkle 4 tablespoons of ice water over it and press the dough into itself. If it falls apart, add 2 to 4 more tablespoons of water.

Form and chill the dough: Shape into a ball, cut in half to form disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Combine the first portion of flour and butter: In a bowl, whisk together 1 ½ cups of flour, salt, and sugar. Scatter butter, then mix briefly.

Add the remaining flour: Scatter the remaining flour over the mixture and work it with a pastry blender.

Add water and bring the dough together: Transfer to a bowl, sprinkle water, and press into clusters. Add more water if needed.

Form and chill the dough: Form into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the dough: Remove a dough disk from the fridge, let sit for 5 minutes, and flour the work surface.

Roll the dough: Roll into a 12-inch circle, checking for sticking.

Transfer to the pie dish: Roll onto the pin, unroll over the dish, and press into place.

Crimp the edges: Fold overlapping dough under and crimp edges.

Chill the crust: Refrigerate the unbaked crust for at least 30 minutes.

Preheat the oven: Preheat oven to 375°F (190°C).

Bake the crust (phase 1): Pierce the crust, line with parchment, and bake for 15 minutes.

Bake the crust (phase 2): Remove weights and bake until golden brown, about 15 to 20 minutes more.

Optional shiny, golden crust: Prepare an egg wash and brush the crust before baking for 5-8 minutes.