Add the flour, salt and sugar to the bowl of your food processor and pulse to combine then sprinkle in the cold cubed butter and pulse until it's been cut into small lentil-sized pieces.
Drizzle the ice water in while pulsing until dough just starts coming together. You can tell the dough is ready when it hold together after you squeeze some together in your hand.
Dump onto a pastry mat or clean counter, press together and knead just a few times to bring the dough together. Shape into a disk then cover with plastic wrap and refrigerate for about 30 minutes.
Set oven to 425F and removed the chilled dough from the fridge and place on the counter to warm for about 5 minutes. Roll out into a circle about one inch larger than the pie pan and 1/4 inch thick.
Transfer the pie dough onto the pie dish and press into place. Trim as needed then fold and crimp the edge.
Line the crust with parchment paper then gently press 1-2 layers of foil against the parchment paper and add dry beans or pie weights. Bake the crust for 15 minutes at 425F. Remove the beans, foil, and paper (save the beans for another time), prick the crust all over, including the sides, with the tines of a fork, and bake for another 10 minutes and remove from oven.