Put flour, sugar, and salt in a food processor and pulse a few times to combine.
Add half the butter and pulse a few times, then add the rest and pulse until mixture is crumbly and butter is in bits about the size of small peas.
Add ice water a few tablespoons at a time and pulse until dough just begins to hold together. Don't add too much or the crust will be tough.
Mixture will just hold together when ready. Using hands, turn out onto plastic wrap, form into a flat disc of dough and wrap. Refrigerate at least 2 hours or overnight.
Use as recipe requires. Freezes well. Recipe makes both a top and bottom crust.