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. Next, scatter the cold butter cubes over the flour mixture. Process for about 15 seconds, until a dough or paste begins to form and there is no dry, uncoated flour left.

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

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

Form and chill the dough: Remove the dough from the bowl and gently form it into a ball. Cut the ball in half, then flatten each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour.

Prepare the dough: Remove one of the dough disks from the refrigerator and let it sit at room temperature for at least 5 minutes. Lightly flour your work surface, the top of the dough, and your rolling pin.

Roll the dough: Using your rolling pin, roll the dough until you have a circle about 12 inches in diameter.

Transfer to the pie dish: Carefully roll it around your rolling pin, then unroll it over the dish. Gently press the dough down into the dish.

Crimp the edges: Fold any overlapping dough underneath itself to create a thicker border. To crimp, press the pointer finger of one hand against the inside of the dough while gently pressing with the knuckles of your other hand from the outside.

Chill the crust: Slide the unbaked pie crust into the refrigerator and chill for at least 30 minutes.

Preheat the oven: While the unbaked pie crust is chilling, preheat your oven to 375°F (190°C).

Bake the crust (phase 1): Pierce the bottom of the chilled crust all over with a fork. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes.

Bake the crust (phase 2): Remove the crust from the oven, lift out the parchment paper and weights, and return the crust to the oven. Continue to bake until it is light golden brown, about 15 to 20 minutes more.