Place the unsalted butter in the freezer for about 10 minutes so it becomes very cold and firm enough to grate.

Measure the all-purpose flour, granulated sugar, and salt into a large mixing bowl. Stir until the dry ingredients are evenly combined.

Grate the 1 cup of cold unsalted butter directly into the bowl. Toss and rub the butter into the dry mixture with clean hands until coarse crumbs form.

Add 4 tablespoons of ice water to the crumb mixture. Mix just until the dough begins to clump together.

Squeeze a small handful of dough to test it. Add the remaining ice water 1 tablespoon at a time, using up to 2 additional tablespoons, until the dough holds together without crumbling.

Divide the dough into two equal portions. Shape each portion into a flat disk about 1 inch thick.

Wrap both dough disks tightly in plastic wrap. Refrigerate them for at least 60 minutes before rolling.

Dust the work surface with all-purpose flour for dusting. Unwrap one chilled dough disk and sprinkle its top lightly with flour.

Roll the dough outward a few strokes with a rolling pin. Lift and turn the dough, adding more flour underneath as needed, until it is about 1/8 inch thick.

Roll the thin dough loosely around the rolling pin. Unroll it over the 9-inch pie dish and gently lower it into the dish.

Trim excess dough from the edge of the pie dish. Crimp the rim, then add a filling and bake according to the filling recipe.

Pick up the sides and softly lower the crust into the baking dish.

Trim the sides and then crimp.

Add your favorite filling and bake.