In a food processor, pulse flour, salt and sugar to mix.
Add cut pieces of butter and pulse until the mixture looks crumbly its pea-sized pieces.
Sprinkle ice water on top and pulse until large clumps form.
Press dough into a disk shape and wrap tightly in plastic wrap.
Refrigerate until firm, about 1 hour.
Lightly flour work surface and roll dough into a 12-inch round.
Fit into 9-10-inch pie disk.
Tuck in overhang and crimp edges with fingertips then freeze the dough.
Take dough out of freezer and line with parchment paper and pie weights or dried beans on top.
Place in brick oven at 425° for about 18-20 min.