Combine the first portion of flour and butter: Add 1 ½ cups of flour, salt, and sugar to your food processor. Pulse a few times to combine. Scatter the cold butter cubes over the mixture and process for about 15 seconds until a dough forms.

Add the remaining flour: Scrape down the sides, add 1 cup more flour, and pulse 4 to 5 times.

Add water and bring the dough together: Transfer to a bowl, sprinkle 4 tablespoons of ice water, and press the dough together.

Form and chill the dough: Shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Combine the first portion of flour and butter in a bowl, whisk to combine, and coat the butter.

Add the remaining flour and mix until the dough is crumbly.

Sprinkle 4 tablespoons of ice water over it, then press the dough into clusters.

Form and chill the dough as described previously.

Prepare the dough: Let the dough sit at room temperature for 5 minutes.

Roll the dough until it reaches a diameter of about 12 inches.

Transfer the rolled dough to the pie dish and press it in without stretching.

Crimp the edges and chill in the refrigerator for 30 minutes.

Preheat the oven to 375°F (190°C).

Bake the crust, first with pie weights for 15 minutes. Remove weights and bake until golden.

For a shiny finish, brush with egg wash and bake for another 5 to 8 minutes.

Add the top crust over the filled pie and trim the edges.

Seal and crimp the edges, refrigerate for 30 minutes.

Make an egg wash to glaze the top crust before baking.