In a large mixing bowl, add flour, salt, and sugar. Stir gently with a spoon until everything is evenly combined. This step ensures balanced flavor and even texture in the dough.

Add cold butter cubes into the flour mixture. Use a pastry cutter or fork to blend until the mixture looks like coarse crumbs. Small butter pieces help create a flaky crust.

Slowly add ice water one tablespoon at a time. Mix gently after each addition until the dough begins to come together. The dough should hold when pressed but not feel sticky.

Gather the dough into a ball using your hands. Divide it into two equal portions and flatten each into a disk shape. This makes it easier to roll later.

Wrap each dough disk in plastic wrap and place them in the refrigerator for at least one hour. Chilling helps firm the butter and improves the final texture.

Take one chilled dough disk and place it on a lightly floured surface. Roll it gently using a rolling pin, turning often to keep the shape even and prevent sticking.

Carefully transfer the rolled dough into a pie dish. Press gently into the bottom and sides, then trim and shape the edges neatly for a clean and even crust.

Bake at 375°F if pre-baking is needed until lightly golden, or fill with your favorite ingredients and bake as directed. This crust works for both sweet and savory pies.