Combine the first portion of flour and butter: Add 1 ½ cups of flour, salt, and sugar to your food processor.

Scatter the cold butter cubes over the flour mixture. Process for about 15 seconds, until a dough or paste begins to form.

Add the remaining flour and pulse 4 to 5 times to distribute evenly.

Add 4 tablespoons of ice water and press the dough into itself until it holds together.

Form the dough into a ball, cut in half, flatten into disks, wrap in plastic wrap, and refrigerate.

Prepare the dough by letting it sit at room temperature for at least 5 minutes.

Roll the dough to about 12 inches in diameter, adding flour as needed.

Transfer to the pie dish by rolling it around your rolling pin.

Crimp the edges by folding the overlapping dough underneath itself.

Chill the unbaked pie crust for at least 30 minutes.

Preheat the oven to 375°F (190°C) while the crust is chilling.

Pierce the bottom of the chilled crust with a fork and fill with parchment paper and weights.

Bake for 15 minutes.

Remove parchment and weights, then return to oven for another 15-20 minutes until golden brown.

For a shiny finish, brush with an egg wash and bake an additional 5-8 minutes.