Combine two-thirds of the flour with sugar and salt in a food processor. Pulse a couple of times to mix. Evenly distribute the butter slices over the surface of the flour mixture. Pulse until the dry flour is fully incorporated, and the mixture starts forming clumps, which should take about 25 short pulses. Use a rubber spatula to scrape down the bowl and spread the dough evenly. Add the remaining flour and pulse again, about 5 short bursts, until the dough is just starting to break apart. Transfer the mixture to a large bowl.

Drizzle the cold water over the dough mixture. Use a rubber spatula to fold and press the dough until it comes together into a cohesive ball. Divide the dough into two equal portions. Shape each portion into a 4-inch disk, wrap them tightly in plastic wrap, and refrigerate for a minimum of 2 hours to chill before rolling and baking.

When ready to roll out the dough, place one disk on a well-floured surface. Dust the dough and rolling pin with flour to prevent sticking. Use a tapered rolling pin to roll the dough into a circular shape, rotating and lifting it frequently to maintain an even thickness and shape. Roll until the dough extends 1 to 2 inches beyond the size of your pie plate.

To transfer the dough, gently roll it around the rolling pin, using a bench scraper if needed to lift it from the work surface. Carefully unroll the dough over the pie plate. Fit the dough into the plate, making sure it settles into the corners without stretching.

For a single-crust pie, trim the dough using kitchen scissors so it overhangs the plate by 1/2 inch. For a double-crust pie, fill the pie at this stage, then place the second round of dough over the filling. Trim both layers of dough to a 1/2-inch overhang. Tuck the overhanging edges under themselves all around the pie plate.

To create a decorative edge, flute the crust by pinching it with the thumb and forefinger of one hand against the forefinger of the other hand. If making a single-crust pie, the shell is now ready for blind-baking or filling. For a double-crusted pie, brush the top crust with egg white, sprinkle with sugar, and cut vent holes using a sharp knife before baking.