3/4 cup (180 ml) unsalted butter, chilled and cut into pieces
1/2 cup (125 ml) cold water (approximate)
In a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse for several seconds until the butter pieces are the size of peas. Add the water. Pulse for several seconds more until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape into 2 discs.
On a floured surface, roll the dough into two thin 28-cm (12-inch) discs. Line a 23-cm (9-inch) Pyrex pie plate with one of the discs, leaving any dough that overhangs. Cut a slit in the middle of the other disc. Refrigerate for 30 minutes.
With the rack in the lowest position, preheat the oven to 190°C (375°F).
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