Combine flour, salt, and sugar in a food processor and pulse for a few seconds until combined (If you don’t have a food processor, you can do the whole process by hand in a mixing bowl). Add cold butter cubes and pulse until mixture becomes crumbly and resembles coarse meal. Add 4 tablespoons of cold water and pulse a few times to combine, adding more water as needed, one tablespoon at a time and keep pulsing until the dough starts to form. The dough at this time should be quite crumbly but still can hold together when you pinch it with your fingers. Do not process to the point that a large ball of dough is formed.
Transfer the dough to a floured surface and form into a ball. Divide the ball into half then use your hand to flatten each one slightly to form a 1-inch thick disc. Wrap each disc with plastic wrap and refrigerate at least 1 hour before rolling it out.
Place a disc of dough on a floured surface. Use a rolling pin dusted with flour, rolling outwards from the center of the dough with an even pressure to make a large circle, leaving a 1-inch overhang. Trim excess dough if needed. Refrigerator for at least 15 minutes before baking. Once the dough is chilled, prick the dough all over with a fork.
Blind bake pie crust: Preheat the oven to 350°F/175°C. Remove the pie crust from the refrigerator and place on a baking sheet. Carefully line the pie dough with parchment paper, then fill with pie weights, dried beans or uncooked rice. Bake the crust for 15-20 minutes until golden brown. Remove from the oven, then remove the parchment paper and pie weights/dried beans and set aside to cool while preparing the filling.
If you want to only use 1/2 this recipe, wrap the leftover of pie dough in plastic wrap and freeze it for up to 2 months. Thaw it overnight in the fridge before using.