Add 2 ½ cups all purpose flour, 2 tablespoon of granulated sugar and ½ teaspoon salt to a food processor and pulse until combined.
Cut 1 cup of cold, unsalted butter into little pieces. While the food processor is running, add in the butter a few pieces at a time. Keep the food processor running until it is all combined.
Then add 3-4 tablespoon of ice water a tablespoon at a time just until the dough pulls together and forms into a ball. If after 4 tablespoon the dough still looks dry, add more water a tablespoon at a time until the proper consistency is achieved.
Divide the dough into 2. Form each piece of dough into flat disks and wrap with plastic wrap. Place in the fridge for 2 hours or overnight.
When ready to make the pie, remove the dough from the fridge. Let it sit out at room temperature for 30 minutes so it is easier to work with.
Then on a well floured surface, roll the first piece of dough out into about a 10 inch circle.
Fold the dough in half, and then in half once more.
Transfer the dough to a pie pan. .Press the dough into the bottom of the pie pan.
Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. This will make it easier to shape the crust.
Using the outside of your right index finger and your left thumb and index finger, begin to press the dough together so the edges form a scalloped shape.
Poke a few holes with a fork on the bottom of the pie crust and then place the prepared pie crust in the fridge while making the filling.