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.

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.

Crimp the edges: Fold any overlapping dough underneath itself to create a thicker border.

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

Preheat the oven: 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 parchment and weights, then return the crust to the oven and continue to bake until light golden brown, about 15 to 20 minutes more.