Add the flour, salt, and sugar to a food processor. Pulse once or twice. Add the cold butter cubes. Pulse until the mixture looks crumbly with small pea-size bits of butter. Pour the mixture into a bowl. Drizzle in the ice water a little at a time. Stir gently until the dough starts to come together. It should look shaggy, not wet. Press the dough into one large disk. Wrap it and chill it for at least 1 hour.

Lightly flour your counter. Roll the dough into a 13 to 14 inch circle. Fit it into a 10 inch pie plate. If you don’t have a 10 inch plate, use a deep-dish pan so the filling fits. Trim and crimp the edges. Place the crust in the fridge while you heat the oven.

Heat the oven to 350 degrees. Line the cold crust with parchment paper. Fill it with pie weights or dried beans. Bake for 20 minutes. Remove the parchment and weights. Bake a few more minutes until the bottom looks dry and set. Let the crust cool slightly.

Place the par baked crust on a baking sheet. Pour the filling into the warm crust. Bake until the edges are set and the center has a gentle jiggle. If the crust browns too fast, cover the edges with foil. The pie may puff as it bakes, then settle as it cools.

Let the pie cool on a wire rack until room temperature. Chill for several hours or overnight. Chilling helps the custard finish setting so the slices hold their shape.

Use a sharp knife. Dip it in warm water and wipe it dry between cuts. Lift each slice with a pie server. Serve with whipped cream or ice cream.