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. The flour should take on a pale yellow color, and you should be able to press the dough together.

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. The dough should look broken up and a little crumbly, with the flour evenly distributed.

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. The crumbs should start to form larger clusters. To check if it’s ready, pinch a small amount of dough; if it holds together, you’re good to go. If it falls apart, add 2 to 4 more tablespoons of water and continue to press until the dough comes together.

Form and chill the dough: Remove the dough from the bowl and gently form it into a ball on a clean surface. 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, or up to 3 days. You can also freeze the dough for up to 3 months.

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, turning it a quarter turn after every other roll, until you have a circle about 12 inches in diameter. Periodically check to make sure the dough isn’t sticking to your work surface, and add a small amount of flour underneath as needed.

Transfer to the pie dish: To move the dough to your pie dish, carefully roll it around your rolling pin, then unroll it over the dish. Gently press the dough down into the dish, making sure it lines the bottom and sides without pulling or stretching it.

Crimp the edges: Fold any overlapping dough underneath itself to create a thicker, ¼-inch border that rests on the lip of the dish. 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. Crumple up a sheet of parchment paper in your hands, then uncrumple it and use it to line the crust. Fill with pie weights, dried rice, or dried beans. Bake for 15 minutes.

Bake the crust (phase 2): For a fully baked pie crust, carefully remove the crust from the oven and lift out the parchment paper and weights. Return the crust to the oven and continue to bake until it is light golden brown, about 15 to 20 minutes more. Set aside to cool completely before filling.