To make and bake a pie crust, combine cold butter with flour and sugar, add ice water, roll out the dough, and bake it for about 20 minutes. This recipe yields two 8-inch pie crusts.
Add 2 1/2 cups white flour in the bowl of a food processor. Add 1 teaspoon salt and 1 teaspoon sugar, and whir them together. Dice 2 sticks of butter into cubes. With the food processor running, drop the cubes through the feed tube.
Process the mixture for about 10 seconds, and then drizzle up to 1/2 cup ice water through the feed tube. Stop processing as soon as the dough holds together. Remove the dough, and cut it in half. Wrap each half in plastic film, and refrigerate it for one hour.
Dust a cutting board with flour, unwrap one of the dough pieces, and roll it into a circle approximately 1/8-inch thick. Lay the dough over a pie plate, and gently press it into the bottom and sides. Prick the dough with a fork. Repeat with the second piece of dough. Chill both crusts in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees Fahrenheit, and remove the crusts from the refrigerator. Cover them with parchment paper, and fill the pie plates with dried beans or pie weights. Bake the crusts for 20 minutes, remove the weights and parchment, and return the crusts to the oven. Bake for up to 20 additional minutes or until the crusts reach the desired color.