1. In a food processor, pulse flour with salt and sugar. Add butter. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.

2. Turn out onto a work surface; knead once or twice, until dough comes together. Chill.

1. In making a single crust, divide dough in half, and flatten into disks. Wrap separately in plastic; refrigerate one disk at least one hour or up to three days. Freeze unused disk.

2. In making a fold-over crust, flatten the dough into a single disk. Wrap in plastic, and refrigerate at least one hour or up to three days.

3. To freeze dough: Put tightly wrapped disks in a resealable plastic bag. Label with the date, and freeze for up to three months. Defrost the dough overnight in the refrigerator before using.

1. PRESSING: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.

2. ROLLING: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.

3. FITTING: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.

4. CRIMPING: Fold excess dough under so it's flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired.

1. Preheat over to 350 degrees. Prick bottom of pie dough all over with a fork (to prevent it from puffing up or shrinking). Refrigerate until chilled, at least 10 minutes.

2. Carefully line dough with parchment paper or foil; fill to the top with pie weights or dried beans. Bake until crust is firm, about 15 minutes.

3. Remove parchment and weights; continue baking until crust is golden brown and bottom is flaky to the touch, 15 to 20 minutes. Cool completely before filling.