Whisk the flour, salt, and sugar together in a large bowl.

Cut the very cold butter into the flour mixture with a pastry blender, food processor, or fingertips until coarse crumbs form and pea-sized butter pieces remain visible.

Drizzle in the ice water gradually while tossing with a fork. Stop as soon as the dough begins to hold together when pressed.

Turn the dough onto a lightly floured surface, gather it into a disk without kneading, wrap it tightly, and refrigerate for at least 1 hour.

Roll the chilled dough into an approximately 12-inch round, fit it into a 9-inch pie plate, and trim or crimp the edges.

For a filled pie, add the filling and bake according to that filling recipe. For blind-baking, prick the base, line it with parchment, and add pie weights or dried beans.

Bake at 425°F (220°C) for about 15 minutes, remove the weights, and continue baking at 375°F (190°C) for another 15–20 minutes, until golden brown.