In a food processor, pour the flour, salt, and sugar and pulse briefly. Add the butter and mix a dozen seconds until the butter and flour blend and the mixture looks sandy.
Transfer to a mixing bowl before adding the ice water. Work the dough by hand until it forms a ball and doesn’t stick to your hands. Wrap in plastic film and place in the fridge 30 min or freezer 10 min until it hardens enough to be rolled.
Flour a clean, flat surface and place the dough on it. Sprinkle the top with flour, as well as your hands and rolling pin. Flatten the dough from the center out, flouring it again if it sticks. Don’t twaddle too much as the butter might melt (if that happens, refrigerate again).
Once your dough is the appropriate size for your pan (don’t forget to leave margin to go up the sides!), transfer it over. You can drape it over the rolling pin to avoid tears or stretches. Press the dough in the pan, then fold what sticks out unto itself to form thicker edges, which you can decorate by pinching or pressing a fork on.
Freeze the dough for 10 minutes (or refrigerate it for 30 minutes) before baking. I recommend pre-baking it generously pricked or weighted as it tends to balloon. Bake for 15 min in a pre-heated oven at 350°F (180°C).
The balled or spread out dough freezes well, if you want the convenience of pre-made dough but want it homemade! Gently fold the flattened dough on itself with parchment paper in between the folds to keep it from sticking.
I like to use this slightly sweet dough for quiche and pies alike!