Combine the first portion of flour and butter: Add 1 ½ cups of flour, salt, and sugar to your food processor. Pulse a few times to combine. Next, scatter the cold butter cubes over the flour mixture. Process for about 15 seconds, until a dough or paste begins to form and there is no dry, uncoated flour left.

Add the remaining flour: Scrape down the sides of the food processor bowl to redistribute the mixture. Add the remaining 1 cup of flour and pulse 4 to 5 times.

Add water and bring the dough together: Transfer the mixture to a medium bowl. Sprinkle 4 tablespoons of ice water over it, and use a rubber spatula to press the dough into itself. If it falls apart, add 2 to 4 more tablespoons of water.

Form and chill the dough: Remove the dough from the bowl and gently form it into a ball. Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Combine the first portion of flour and butter: In a medium bowl, add 1 ½ cups of flour, salt, and sugar. Whisk to combine. Scatter the cold butter cubes over the flour.

Add the remaining flour: Scatter the remaining 1 cup of flour over the mixture. Continue mixing until the flour is evenly distributed.

Add water and bring the dough together: Transfer to a bowl, sprinkle with 4 tablespoons ice water, mix until crumb clusters form.

Form and chill the dough: Form it into a ball, flatten into disks, wrap, and refrigerate for at least 1 hour.

Prepare the dough: Remove one dough disk and let it sit at room temperature for at least 5 minutes. Lightly flour your work surface.

Roll the dough: Roll until you have a circle about 12 inches in diameter.

Transfer to the pie dish: Roll the dough around your rolling pin and unroll it over the dish.

Crimp the edges: Fold overlapping dough underneath itself to create a thicker border.

Chill the crust: Slide the unbaked crust into the refrigerator and chill for at least 30 minutes.

Preheat the oven to 375°F (190°C).

Bake the crust (phase 1): Pierce the bottom with a fork, line with parchment and fill with weights. Bake for 15 minutes.

Bake the crust (phase 2): Remove weights and continue to bake for 15 to 20 minutes more.

Optional shiny crust: Brush with egg wash and bake for another 5 to 8 minutes.