In a medium mixing bowl whisk together the flour, sugar, salt.
Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-size pieces.
Add 6 tablespoons of water, using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide into two. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for 2 hours.
On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish. Flute the edges and dock the bottom of the crust with a fork.
To blind bake the crust, line with parchment paper or foil, and fill with pie weights, beans, or rice.
Refrigerate crust for 30 minutes.
Preheat oven to 350 degrees.
Bake for 60 minutes, then remove the foil and beans and continue baking for an additional 6-8 minutes or until the bottom is fully baked through.
