In a large mixing bowl (or the bowl of a food processor), whisk together the flour, sugar, and salt until evenly distributed.

Use a pastry cutter, two knives, or pulse briefly in a food processor until pea-sized butter bits remain.

Sprinkle ¼ cup over the flour-butter mix, then gently fold with a spatula. If it’s too dry, add more 1 tablespoon at a time.

Gather the mixture into a rough ball, divide in half, and gently press each into a 1-inch-thick disk. Wrap in plastic wrap and chill at least 30 minutes (up to 2 days).

On a lightly floured surface, roll each disk into a 12-inch circle, rotating ¼ turn every few rolls to maintain even thickness (about 1/8-inch).

Carefully drape the dough over your pie plate, press into the edges, then trim excess to 1/2-inch beyond the rim.

For pre-baking, prick the bottom with a fork (dock), line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes.

Whether it’s apple, cherry, or pumpkin, watch the crust turn golden brown around 375–400°F, usually in 40–50 minutes total.