Mix flour, salt, and sugar together in a large bowl. Cut butter into Tablespoons and add to flour.

Cut butter into flour using a pastry blender until mixture resembles petite pea-size pieces with some course crumbs. (Don’t cut the butter into all crumbs, or the crust will be crumbly instead of flaky.)

Add 2-3 Tablespoons of ice cold water.

Stir together with a spatula.

Empty mixture onto the countertop and press/squeeze dough together.

Add extra ice cold water 1 Tablespoon at a time (usually only 1-2 Tablespoons more) pressing and squeezing until dough just comes together. Do not add too much water and do not over-mix. Flatten dough into a round disk. Wrap tightly in plastic wrap and refrigerate for 1 hour before using.

Sprinkle flour over countertop, rolling pin, and pie crust.

Use your knuckles to press the edges of the dough to prevent cracking when you roll it out.

Begin rolling the crust from the center outwards in all directions. Rotating the crust after every few rolls to prevent sticking. Add extra flour as needed.

Continue rolling and rotating the crust until the dough is about 1/8-inch thick, and about 14-inches round. (Flip the dough over before it gets too big, and roll on both sides to help smooth any cracks.)

Carefully roll the pie dough around the rolling pin, then slowly unroll the pie dough into a 9-inch standard pie pan.

Shape crust to pan. Use one hand to lift the edge of the crust up as the other hand’s knuckles press the crust down the inner sides of the pie plate to the crevice where the sides meet the bottom.

Cut off any excess crust leaving about a 1-inch overhang.

Fold the overhanging dough underneath and pinch it together to form a rim.

Use the pointer finger and thumb of both hands to crimp/flute the edges into a wavy ruffle.

If pie crust seems noticeably warm or soft, chill for 5-8 minutes in the freezer before baking. See instructions for how to blind bake pie crust.