Place the flour, salt and sugar in the bowl of a food processor and whir just to combine.

Add the butter, all at once and process for about 8-10 seconds, until mixture looks like a coarse meal

Add 1/4 cup chilled water through the tube of food processor in a slow stream. 

Check to see if the dough holds together when squeezed between your fingers.

If not, add a little more water, 1 TB at a time, pulsing food processor and checking frequently to see if dough will hold together.  

DO NOT ADD ALL THE WATER OR PROCESS TOO LONG, we are talking seconds at a time.

Turn dough on to two sheets of parchment paper and using paper, press to mold it into a round shape.

Wrap well and refrigerate for at least 1 hour.

After refrigerated, place on lightly floured Pastry Mat and roll to 1/8" thickness

When dough measures 1-2" in diameter wider than the pie pan, fold pastry mat to allow easy transfer of dough to pie plate

Trim the overhanging dough so that an even 3/4" extends past pie pan

Fold the extra under and lay it on the rim of the pie pan

Using pointer finger and thumb on your left hand and the pointer on your right hand, crimp the edge.

Wrap well and refrigerate for at least 30 minutes and up to a week before filling.