Combine flour, sugar, and salt in a food processor. You can mix by hand if needed.

Add butter, sliced into half-inch thick slices or quarter-inch chunks. Pulse in the processor for about ten to fifteen seconds until butter begins to incorporate. Do not over process, the butter should be approximately pea-sized and not melted.

Pour small amounts of ice water into the food processor while pulsing. Stop as soon as a dough shows signs of starting to form.

Carefully remove the dough, roll it into a dough ball, then wrap it with beeswax wrap or plastic wrap, and set it in the refrigerator to rest.

Allow this dough to rest for at least thirty minutes, though two hours is preferable. After that...

Preheat the oven to 400 °F / 200°C

Remove the pie dough from the refrigerator, remove the wrap, sprinkle the top and bottom of the dough ball with flour, and then use a rolling pin to flatten it into a fifteen to seventeen-inch diameter circle. The pie crust circle should look a few inches larger than your pie tin.

Drop the crust into the tin, center it, and then push gently on the bottoms and sides of the crust. Use your thumbs and index fingers to make the crust make contact with the bottom and sides of the pan, especially where the bottom of the pan rises to the sides.

Poke a few small holes into the bottom and sides of the dough with a fork or knife, so air can escape as needed. This will keep the dough from bubbling and rising.

Place another pie tin (or aluminum foil) inside of the pie on top of the dough, then top this with dried beans or pie weights.

Bake the pie in the oven for 15-20 minutes until it shows slight signs of firming up and turning gold. Remove from oven and set aside.

While your homemade pie crust is baking, you should have enough time to make your pie filling, so don't turn off the oven when that's done as you'll probably need it for baking the pie once you've filled it.