Instructions: Makes one 8- or 9-inch crust

Combine sugar, flour and salt in bowl. Add butter and mix with pastry blender or fingertips until mixture resembles coarse meal. Add water.

Gather pastry into a ball and pat into flat round. Wrap in plastic wrap and chill 1 hour.

On a lightly floured surface, roll pastry into a circle 1/8-inch thick and fit into a lightly greased pie pan. Trim edges evenly, then flute or crimp decoratively. Place in freezer at least 15 minutes while preheating oven to 425 F.

Line piecrust with greased waxed paper or parchment and fill with dried beans (to weigh down crust). Bake 15 minutes, until edges brown and crust is firm enough to support it. Remove paper and beans. Prick bottom of crust with a fork. For a partially baked crust, bake 5 minutes longer, until lightly browned. For a fully baked crust, bake 10 minutes longer, until completely browned.

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