Stir the flour, sugar, and salt together in a bowl.
Cut the butter into the flour using two knives, or a food processor at a pulse setting.
Continue to break it down until the mixture is crumbly and clumps are pea-sized.
Add the ice water little by little until the dough sticks together as a ball – not too sticky, and not too dry.
Flatten the dough into a disk and refrigerate, covered, for about 1 hour.
Prepare a 9-inch quiche or tart pan.
Roll the chilled dough to about an 11-inch circle on a floured surface. If you don’t have a rolling pin, you can use a glass.
Place the dough into the pan and press carefully against the bottom and along the sides. If the dough is getting too warm, cover with plastic wrap and refrigerate for another hour.
When it’s ready, heat oven to 375F.
Prick the bottom and sides of the crust lightly. Bake 25 to 35 minutes, until puffed and golden brown.