In a food processor, combine flour, salt, sand sugar: pulse briefly. Add butter, pulse until mixture resembles course meal, with a few pea sized pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary add a little more water). Do not overmix.
Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough, press to shape into 2 3/4 inch thick disks. Refrigerate until firm, at least 1 hour and up to 3 days. dough can also be frozen up to 3 months (thaw before using)
On a floured piece of parchment paper, roll 1 disk of dough to a 14 inch round. Wrap dough around rolling pin, unroll over a 9 inch pie plate. Gently fit into bottom and sides of plate, do not stretch dough. Using kitchen shears, trim dough to a 1 inch overhang all around, refrigerate until ready to use. Reserve and refrigerate remaining dough for top crust.