Add 1.5 cups of flour, salt and sugar (if for a dessert) to a food processor. Pulse 2-3 times.

Scatter butter cubes over the flour and process until a dough or paste begins to form (approximately 15 seconds).

Scrape bowl, add remaining cup of flour to food processor evenly. Pulse 4-5 times.

Transfer mixture to a medium bowl then sprinkle 4 tbsp of ice water over mixture. Stir mixture with spoonula and continue to add ice water (2 tbsp at a time) to the mixture until you get clumps.

Place some flour on the surface and work dough until it forms two balls. You can store in fridge up to 2 days or place in freezer for up to 3 month.

When ready to use the dough, when removing from the refrigerator, set it sit at room temperature for 5 minutes. Then roll into a round disk.

To pre-bake the crust for a single-crust pie (quiche, custard, cream pie, etc) heat the oven to 425 degrees. Roll out the dough and place in pie pan. Pierce the bottom of the crust with a fork. Refrigerate 30 minutes or freeze for 10 minutes until firm to the touch. Reduce the oven to 400 degrees and cook 20-30 minutes until golden. (To prevent the crust from getting mushy, egg wash the crust after it initially cooks and then cook again for 3-5 minutes until the egg wash is dry and shiny.)