Combine the flour, salt, and sugar in the bowl of a food processor fitted with the "S" blade. Pulse to combine. Cut the margarine or butter into slices and add to the flour mixture. Pulse until small pieces form. With the processor running on low, slowly add in the ice water until a dough forms.
Remove the dough from the bowl and form into a disk shape. Wrap in plastic wrap and refrigerate for a minimum of 30 minutes. Preheat oven to 400F. When the dough is chilled, roll it out into a large circle on a floured surface. You can gently place your pan on top of the dough to measure out the circle. You should have about 2" extra. Gently transfer the dough to your desired pie dish. I like to use one that has fluted edges already, like a round tart pan. Using a rolling pin, cut off the excess dough. Refrigerate for 30 minutes or freeze for 20.
Remove the crust from the fridge and prick with a fork. Line the crust with a sheet of parchment paper and pour in the dry beans or pie weights. Bake for 20 minutes. Remove from the oven and remove the beans. Fill and bake as desired.
