Pulse flour, salt, and sugar in a food processor until
combined. Add butter, and pulse until mixture
resembles coarse crumbs with some larger pieces
remaining, about 10 seconds.
Evenly drizzle 1/4 cup water over mixture. Pulse until
mixture just begins to hold together (it should not be
wet or sticky). If dough is too dry, add more water, 1
tablespoon at a time, and pulse. Divide dough in half.
Place each half on a piece of plastic wrap, and wrap.
Press dough into 2 disks using a rolling pin. Refrigerate
until firm, about 1 hour or overnight. (Dough can
be frozen for up to 1 month; thaw before using.)
Roll 1 disk of dough to 1/8-inch thickness on a floured
surface. Fit dough into a 9-inch pie dish. Trim edge
flush with rim. Freeze until firm, about 30 minutes.
Roll remaining disk to 1/8-inch thickness on a floured
surface. Transfer to a piece of parchment. Cut out 18
leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shaped
cutters (sugarcraft.com). Transfer leaves to
another piece of parchment; chill if needed. Gently
press the dull edge of a paring knife into leaves to
create veins. Freeze until firm, about 30 minutes.