In the bowl of a food processor, add 1 1/2 cups (180g) all-purpose flour, 1 tsp salt, and 1 tsp sugar (optional). Add a total of 1 cup (2 sticks) of cold, cubed butter to the food processor. Pulse the mixture in the food processor until it resembles coarse crumbs.

To the crumbly mixture in the food processor, add another 1 1/2 cups (180g) of flour.

Add the remaining 1/2 cup (1 stick) of cold, cubed butter to the food processor.

Drizzle a quarter cup of ice water into the food processor. Pulse until the dough starts to come together.

Continue adding water gradually (up to an additional 1/4 to 1/2 cup) and pulsing until the dough forms. Be cautious not to overmix.

Gather the dough into a ball. Wrap it in plastic wrap and freeze for at least 30 minutes before rolling out.

Preheat your oven to 425°F (220°C).

Roll out the frozen dough, place it in the pie dish, and flute the edges.

Protect the pie crust by placing parchment paper inside, adding foil shaped into a pie, and filling it with pie weights or dried beans.

Bake at 425°F (220°C) for 15 minutes.

Once pre-baked, remove the paper and weights. Brush the crust with a beaten egg mixed with 1 tsp of milk or cream.

Dock the bottom with a fork to release steam. Bake at 425°F (220°C) for another 15 minutes. Reduce the temperature to 375°F (190°C) and bake for an additional 12 to 20 minutes, depending on your desired result.

Enjoy your perfectly baked pie crust!