In a food processor, whirl flour, sugar, and salt. Add butter and pulse until pieces are almond- and pea-size. Sprinkle 5 tbsp. ice water over mixture and pulse 3 or 4 times just to distribute.
Dump mixture into a mound on a work surface. Working quickly so butter stays cold, firmly press dough with heel of hand, pushing dough outward from center. Scrape dough from work surface using a bench scraper, and toss to redistribute wet and dry patches. Repeat, pressing on dry patches and tossing to create a soft dough with no dry spots. Don't overwork; you should see pieces and streaks of butter.
Divide into 2 portions and gently press each into a 3/4-in.-thick disk. Wrap each in plastic wrap and chill until firm, at least 2 hours and up to 2 days.
Lightly flour 1 disk, work surface, and rolling pin. If dough is too firm, let stand about 5 minutes. Using short strokes, roll dough outward from center into a 12- to 13-in. round that's an even 1/8 in. thick. As you work, lift round, using a bench scraper, and reflour board and pin as needed to keep it from sticking.
Fold round in half and open up into a 9-in. pie pan, easing it into place without stretching. Trim overhang to 1 in.
Roll overhang under itself so it's flush with and sitting on top of rim. Pinch dough along lip to form an even ridge. Press ridge between the V of your thumb and first finger on one hand (from outside of pan) and the first finger on your other hand (from inside of pan).
Bake blind to set the crust's shape and prevent a soggy bottom. Wrap dough with plastic and freeze until firm, 30 minutes. Preheat oven to 400° with rack in lower third. Line dough with foil, letting ends come straight up but not over rim. Fill with pie weights (or dried beans) and bake until crust is golden at edges, 20 to 25 minutes. Remove foil and weights. If needed, bake until center is dry, 5 more minutes. Let cool.
Make ahead: For dough or blind-baked crust, up to 1 month, frozen airtight.