In a food processor, mix together the flour, sugar, and salt. Add in the butter and pulse until the butter is the size of peas.
Transfer to a large bowl. Slowly add in the water, about 1/4 cup at first, and then tablespoons after that, mixing with a spatula. You may not need it all, you’re just looking for the dough to roughly come together with some residual flour in the bottom of the bowl.
Once you have some large clumps, transfer to the table and start to knead all the loose bits together. Divide the dough in half and wrap each in plastic wrap into a nice tight disk. You can make this ahead of time, and leave it in the fridge for about a week and in the freezer (in a freezer bag) for a few months.
When ready to bake the pie, roll the dough out to about 1/4 inch thickness. Transfer to a 9 inch glass pie plate and trim around the edge evenly with about 1 inch overhang. You can simply fold this under but I like to pinch it into a sun-like shape. Pop it in the freezer for about 15 minutes just to set up the butter after you’ve been handling it.
Line the crust with foil and road it up with pie weights (I use beans). Bake it for about 15 minutes. Remove the foil and bake the crust again until a light brown, about 15 more minutes. Reduce the oven temperature to 325 F.