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1.
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Combine the flour, sugar and salt in a food processor; pulse on and off to mix.
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Add the butter and pulse the machine on and off until the mixture resembles coarse meal.
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2.
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With the machine running, trickle in the ice water through the feed tube, just until the dough gathers together.
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(If the dough seems dry, add up to 1 tablespoon more water, 1/2 teaspoon at a time.)
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Remove the dough from the machine and divide it in half.
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Flatten each half with the palm of your hand to form a thick disk.
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Wrap the 2 disks in plastic wrap and chill in the refrigerator for at least 1 hour.
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3.
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Use the dough as directed for a single- or double-crust pie: Remove one disk of dough from the refrigerator.
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Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.
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Work quickly, as the dough can become sticky.
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Use a spatula to help lift the dough and fold it loosely in half and then into quarters.
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Gently transfer it to the pie plate, centering the corner of the dough in the center of the plate.
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Open up the dough and press it lightly into the plate to fit.
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If the dough should tear, just press it gently together.
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Trim the dough, leaving a 1-inch overhang.
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If making a single-crust pie, turn the edge under and flute it decoratively.
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4.
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Repeat the rolling process to make a top crust or another bottom crust.
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The circle for a top crust should be 9 inches for an 8-inch pie; it should be 10 inches for a 9-inch pie.
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5.
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Follow the individual pie (or tart) recipes for filling and baking.
