Add the flour, sugar, and salt to a large bowl and whisk to combine.
Cut COLD butter into tbsp size pieces then add to flour mixture and use your clean hands to break It into pieces ranging in size from almonds to lentils.
Sprinkle in about 3 tablespoons of the ice water then mix with a fork. Add more Ice water a tablespoon at a time and mix until you have a shaggy mixture that hold together when squeezed.
Knead the dough 2-3 times in the bowl just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.Place in the fridge to chill for about 30 minutes to an hour.
Preheat the oven to 425F. Unwrap the dough and place on a well-floured surface. Use a rolling pin to roll out into a circle 1/4" thick and at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board.
Ease it into the pie pan without stretching and press to fit the pan.
With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Dock your pie crust. Add tin foil to the inside, pushing it against the edge of the crust. This will keep your pie crust propped up during backing.
Bake at 425 degrees for 15 minutes.
Take out the tin foil and brush crust with an egg wash. Dock the pie crust again.
Add foil around the sides. reduce temperature to 375 degrees and bake until the center is golden, 15-20 minutes. Tent the crust with foil If the edge is getting too dark.