In a food processor, combine flour, sugar and salt. Whiz together. Add cubed of cold butter and pulse until you have small pea-sized pieces. Drizzle in the ice water while pulsing then carefully remove the blade and use a spatula to give a final mix.
Dump onto a pastry mat or floured surface and knead a couple times then form into a disk. Wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 425 degrees.
With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches 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. Roll the dough onto your rolling pin.
Unroll the dough into the pie pan without stretching. Press into pie 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.
Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking.
Bake at 425 degrees for 15 minutes.
Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.
Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.