Preheat oven to 425 degrees.
In a food processor or bowl, mix the flour, salt, and sugar.
Add the chilled butter and pulse again until crumbly. If using a bowl, use a pastry cutter to cut the butter in until incorporated.
Pour the ice water in one tablespoon at a time until a dough forms. Should be somewhere between 1/4 and 1/2 cup ice water, be careful not to over pulse. (If you're not using a food processor I just like to use my hands).
Wrap in plastic wrap or a Ziploc bag and refrigerate for at least 1 hour.
Let the dough sit for about 10-15 minutes on the counter after refrigerating. Meanwhile, lightly flour a counter top or silmat and butter a pie dish.
Roll out the dough until large enough to cover the size of your pie pan with about 1 inch overhang.
Tuck the sides in over the edge and decorate the crust however you'd like.
Poke about 5-8 holes all around the center of the dough and brush the edges with melted butter.
Bake for 15 minutes until golden brown.