In a large bowl, stand mixer, or food processor, combine flour, sugar, and salt.

Add chilled butter and mix until broken into rough 1/4-inch pieces.

Add 6 tablespoons of ice water and mix until dough begins to hold together.

Add additional water if needed.

Turn dough onto a work surface.

Divide dough in half and form into disks.

Wrap disks in plastic wrap and refrigerate for at least 1 hour.

Dough can be refrigerated for up to 2 days or frozen for up to 2 months.

Lightly flour the work surface and roll out one disk of dough into a 14-inch circle.

Fold dough in half and fit into a 9- or 10-inch pie plate.

Unfold dough, center it, and gently press it into the dish.

Tuck excess dough under itself, leaving a generous amount of pastry around the rim.

Crimp edges decoratively.

Freeze for about 30 minutes.

Preheat oven to 375F (190C).

Line dough-lined pie plate with aluminum foil, fill halfway with pie weights (or dried beans), and bake until bottom of crust is beginning to brown, about 20 minutes.

Remove foil and weights, and continue baking until deep golden brown, about 10 minutes more.

If the dough is chilled for more than 1 hour, before you roll it out, let it stand at room temperature for about 5 minutes until it becomes slightly malleable again.