Take a large mixing bowl. Add flour, salt, and sugar. Mix them well using a spoon. This step spreads the salt and sugar evenly. It helps balance the taste in every bite. Keep the bowl ready for the next step.

Add cold butter cubes into the flour mixture. Use a pastry cutter or fork. Press and mix until it looks like coarse crumbs. Small butter pieces are perfect. They melt while baking and create flaky layers.

Pour ice water one tablespoon at a time. Mix gently after each addition. Stop when the dough starts coming together. Do not make it too wet. The dough should hold shape when pressed lightly.

Divide the dough into two equal parts. Shape each part into a flat disc. Wrap them in plastic wrap. This shape makes rolling easier later. Handle the dough gently to keep it soft.

Place the wrapped dough in the fridge. Let it rest for at least 30 minutes. This step is very important. It helps the butter firm up again. It also makes the dough easier to roll.

Take one dough disc out of the fridge. Place it on a floured surface. Roll it into a round shape. Make it slightly bigger than your pie dish. Turn it gently while rolling to avoid sticking.

Carefully transfer the rolled dough into the pie dish. Press it gently into the edges. Trim the extra dough from the sides. You can crimp the edges for a pretty look.

If your recipe needs a baked crust, bake it at 375°F until golden. If not, fill it with your favorite filling. This crust works for both sweet and savory pies.