In the bowl of a food processor combine the flour, salt, and sugar. Add the butter and pulse until the butter pieces are about the size of peas. Add in a few tablespoons of water and pulse. Continue this until the dough is just moistened enough. If the dough holds together when pinched between your fingers, it should be good. If it doesn’t, drizzle just enough water until it does. You can remove the mass of dough that collects and sprinkle additional water on the floury bits left behind. You can also do this by hand if you keep everything super chilled.
Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness and to avoid overworking the dough. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12 to 14-inch circle, depending on how deep your pie tin is.