Whisk 2 1/2 cups all-purpose flour, 2 teaspoons granulated sugar (if using), and 1/2 teaspoon fine sea salt together in a large bowl, or pulse the flour, sugar, and salt a few times in a food processor.

Add 1 cup cold unsalted butter cubes to the flour mixture. Cut the butter into the flour with a pastry cutter, two forks, or short pulses of the food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter.

Add 6 to 8 tablespoons ice water, 1 tablespoon at a time, mixing just until the dough comes together. Add a little more ice water if the dough is still too crumbly to hold together.

Divide the dough ball in half, and press each half into a flat disc. Wrap each dough disc in plastic wrap, and chill the discs in the refrigerator for at least 1 hour or up to 3 days. You only need one disc for this pie shell. Use the second disc for another pie or as a top crust or topping, or freeze the second disc for later.

Roll out one dough disc on a lightly floured surface, and fit the dough into a 9-inch pie plate.

Trim the edges of the dough, leaving the dough a little above the rim of the pie plate to allow for shrinkage. If you have enough dough, fold the edge under and crimp or flute the edge as desired. A high, sturdy crimp helps keep the crust from shrinking.

Prick the bottom of the crust all over with a fork, about 1/2 inch apart. The holes release steam and keep big bubbles from forming.

Place the pie plate in the freezer for 30 minutes or in the refrigerator for at least 60 minutes. A very cold crust holds its shape much better during baking.

Place a baking sheet on the center rack of the oven, and preheat the oven to 375°F.

Crumple a sheet of parchment paper to make it easier to mold, then press the parchment gently into the crust so it covers the bottom and sides completely.

Fill the parchment-lined crust with 2 cups uncooked white rice, or use pie weights or dried beans.

Place the pie plate on the hot baking sheet. Bake the crust at 375°F for 15 minutes, or until the edges are lightly golden and set.

Carefully lift the parchment and rice out of the crust using oven mitts or tongs, since the rice will be very hot.

Return the pie shell to the oven, and bake for another 15 minutes, or until the bottom is golden brown and the entire crust is crisp and dry. If the crust bubbles up, pierce the bubble with the tip of a knife and gently press the crust down with the back of a spoon.

Let the pie shell cool on a wire rack before filling.