In the bowl of a food processor fitted with the metal blade, pulse together the flour, sugar, and salt.
Add the butter and pulse until mixture resembles coarse sand; about 10 to 12 times.
With the food processor running, drizzle in 2 tablespoons (30 millilitres) of water. Once pastry begins to clump, stop machine and press dough together with your fingers. If pastry will not hold together, drizzle in the remaining 1 tablespoon (15 milliliters) of water and pulse once or twice more.
Transfer dough to a sheet of plastic wrap and press together into a disk. Wrap up and chill for 30 minutes.
Transfer chilled dough to a lightly floured surface. Sprinkle with flour and roll dough into a 14-inch (36 centimetre) circle.
Gently press the dough into a 9-inch (23 centimetre) pie dish.
Trim the edge of the overhanging dough so it is about ½ inch (1 centimetre) beyond the edge of the pie dish. Fold under the overhanging dough and flute edges as desired.
Prick the dough all over with a fork and return to the refrigerator to chill for 30 minutes.
Preheat oven to 375°F (190°C) and set rack in the lower third of the oven.
Line the chilled crust with a large piece of foil or parchment paper and fill with pie weights or dried beans.
Bake in oven for 15 minutes, then remove the foil and pie weights. Return to oven and bake until bottom of crust appears dry; about 6 to 8 minutes.
Let crust cool completely before filling. Crust may be cooled, wrapped, and stored at room temperature for up to 2 days before filling.
