2.5 cups all-purpose flour (spooned & leveled), plus more for rolling
1 tsp salt
1 tsp sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
1. In a food processor, combine dry ingredients and pulse briefly. Add butter; pulse until mixture resembles course meal, with a few pea-sized pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 Tbs at a time). Do not overmix.
2. Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4″ thick disks. Refrigerate until firm, at least an hour and up to 3 days. (Dough can also be frozen up to 3 months. Just thaw before using.)
3. On a floured piece of parchment paper, roll one disk of dough to a 14″ round. Wrap dough around a rolling pin; unroll over a 9″ pie plate. Gently fit into bottom & sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1″ overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.