Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water at the time and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump. Depending on the humidity and climate you will need 4-6 tablespoon Watch the video and photos to see the required consistency.
If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
Transfer the dough to a plastic wrap and form a 1- 1.5-inch thick disk without kneading. Cover tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
On a lightly floured surface, roll out the chilled dough disk into an 11 - 12-inch circle. Transfer to a 9-inch pie dish.
Press the pie crust against the bottom and the sides of your baking dish evenly and flute the edges. Freeze for 30 minutes.
Preheat oven to 375°F (190°C).
Line the chilled crust with parchment paper and press it against the bottom and the sides of the crust. Make sure that the parchment paper covers the edges as well to prevent it from getting to brown. Then heavy it down with baking beans, uncooked rice, or uncooked beans evenly. Press the baking beans against the sides as well to prevent them from sinking down too much. Bake for 25 minutes. Remove weights and paper and bake another 5 minutes. Transfer to a wire rack and let cool for about 30 minutes.