Mix the dry ingredients: In a large mixing bowl, whisk together flour and salt (and sugar if making a sweet crust).

Cut in the butter: Add the cold, cubed butter. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Add cold water gradually: Drizzle in the ice water, one tablespoon at a time, stirring gently with a fork or spatula until the dough just comes together.

Form and chill the dough: Turn the dough out onto a lightly floured surface. Press it into a flat disk without kneading. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

Roll out the dough: On a floured surface, roll the dough into a circle about ¼ inch thick and 1–2 inches wider than your pie dish.

Fit into the pie dish: Gently transfer the dough to the pie dish. Press it into the corners and trim the excess. Fold or crimp the edges as desired.

Chill again before baking: Place the prepared crust in the fridge for 15–20 minutes before baking to prevent shrinkage.

Blind bake if needed: For a pre-baked crust, line with parchment and baking weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake for another 5–7 minutes until golden.