Pate Brisee for Perfect Pumpkin Pie

Pulse flour, sugar, and 1 teaspoon salt in a food processor to combine. Add butter, and pulse until pea-size clumps form. Drizzle 1/4 cup ice water over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.)

Divide dough in half and transfer each to a piece of plastic wrap; cover, and press each into a disk. Refrigerate until firm, at least 1 hour.