Step 1 Place all of the ingredients, as well as the equipment (a food processor bowl and blade, or large bowl, whisk and pastry cutter or fork) in the freezer for about 20 minutes to chill well.
Step 2 To make the dough using a food processor, pulse together the flour, sugar and salt until thoroughly combined. Add the butter and pulse just until the butter is reduced to pea-sized pieces. Sprinkle ½ cup of water over the mixture, and pulse a few times until the mixture begins to clump together to form a cohesive dough. If the dough is too crumbly and dry, pulse in additional water, 1 to 2 tablespoons at a time. Remove the dough and mold it into a disk roughly 8 inches in diameter. Cover the disk tightly with plastic wrap and freeze for 10 minutes.
Step 3Alternatively, to make the dough by hand, whisk together the flour, sugar and salt in a large bowl. Cut in the butter just until it is reduced to pea-sized pieces. Sprinkle ½ cup of water over the mixture, and stir together until the ingredients are combined to form a dough. If the dough is too crumbly and dry, gently work in additional water, 1 to 2 tablespoons at a time. Mold the dough into a disk roughly 8 inches in diameter. Cover the disk tightly with plastic wrap and freeze for 10 minutes.
Step 4Remove the dough from the freezer and place on a lightly floured surface. roll the dough to a thickness of just under 1/4-inch thick. Carefully line a deep dish pie plate with the dough, trimming the overhand so it extends only 2 inches from the edge of the plate. Fold the overhang under itself to double up on the dough around the rim, quickly crimp it. Place the prepared pie crust in the freezer for at least 10 minutes.
Step 5Meanwhile, heat the oven to 425 degrees. Remove the prepared crust from the freezer and using a fork prick the dough on the bottom of the shell. Line the shell with foil and pie weights and center the pie plate on a rimmed baking sheet. Parbake until the crust is set, 30 to 45 minutes. Because of the high butter content, some butter will leach out of the crust, bubbling on the bottom of the crust, and dripping out of the sides, but the rimmed baking sheet should catch it. Remove the pie weights, prick the bottom of the crust again, and continue to bake until the crust is thoroughly cooked and golden-brown (it will be a deep brown in some places), about 20 minutes. Remove and cool completely on a rack before filling.