In a large bowl whisk flour, sugar and salt until fully combined and cut butter into small cubes
Pop butter cubes, flour mixture and water into the freezer for 10-15 minutes
Once all ingredients are nicely chilled, add very cold butter cubes into flour and rub the mixture between your fingers until it becomes a sand like consistency. Leave some bigger butter chunks in the mixture, no need to fully incorporate butter into flour
Add very cold water into the dough, a small amount at a time and stir with a spatula or wooden spoon after each addition
Start working the dough with your hands. First it will look crumby but it should come together in the next minute or so. Remember, leave in some butter chunks, do not overwork the dough, do not use a mixer
Form a disk, cover with plastic wrap and let it rest in the fridge for minimum 2 hours
After 2 hours, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it
Transfer the disk to lightly floured surface and start rolling it out, make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter. If at any point the dough gets too warm, pop it back to the freezer for a minute and continue
If you are using a Pie dish 9 inch / 23 cm, roll the dough into 27 cm in diameter. Remember, do not force the dough, after rolling, it should stay smooth and cold, easy to work with Trim the rolled out dough into 27 cm in diameter then carefully place the dough into a Pie dish 9 inch / 23 cm. Leftover pie dough will be used later for the leaf decoration Fold the extra 2cm edge of the crust then flute with your fingers
Chill pie dough again in the freezer for 30minutes
Pre-heat oven to 200 C / 372 F
After 30 minutes, line pie crust with parchment paper and fill with pie weights (rice can work completely fine too). Blind bake pie crust for 15 minutes
After 15 minutes, remove pie weight, apply a thin layer of egg wash (using egg white only) on the bottom of the pie crust, this will support the crust not to get wet from the filling. Bake the pie crust again now without pie weight for further 15 minutes