In a large bowl, combine the flour, sugar, and salt. Do a little mixing using your hand. Add in the cubed butter and toss until all butter pieces are coated with flour.
Gently rub the butter into the flour until it resembles the size of walnut halves.
Make a well in the center and gradually add the cold water, one tablespoon at a time, and mix just until the dough comes together. Be careful not to add too much water.
Wrap the dough in plastic and let it rest in the fridge for at least an hour or overnight.
On a lightly floured surface, roll the dough into 1/8 inch thick using a rolling pin. Transfer to a 10-inches pie plate, trim the excess using a scissor but leave an inch overlap around the edge of the pie dish. Poke the bottom with a fork. Place the prepared pie dish in the fridge while making the filling. Wrap again the remaining pastry dough, chill.