Use this for any 9-inch, double-crust pie, or for our Summer Berry Cobbler.
Place flour, salt, and sugar, in a food processor and process for a few seconds to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds.
Add ice water in a slow steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
Turn dough out onto a piece of plastic wrap. Press into a flattened circle and wrap it in the plastic; refrigerate for at least 1 hour.