Instructions

Process ¾ cup flour, sugar, and salt in food processor until combined, about 5 seconds. Pinch off ½-inch pieces of oil into flour mixture and pulse until sticky and dough just begins to clump, 10 to 16 pulses. Redistribute dough around workbowl, add remaining ¾ cup flour, and pulse until just incorporated, 3 to 6 pulses; transfer to large bowl.
Sprinkle ice water over top of dough, then, using rubber spatula, fold and press dough to fully incorporate water and bring dough together, being careful not to overmix. If dough doesn't come together, add up to 1 tablespoon ice water, 1 teaspoon at a time. Form dough into 4-inch disk. (Dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days or frozen for up to 1 month. Let dough sit at room temperature to soften completely before rolling out, about 2 hours if refrigerated or 4 hours if frozen.)
Roll dough between 2 large sheets parchment paper into 12-inch circle. Remove top parchment and gently flip into 9-inch pie plate; discard second sheet parchment. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, about 45 minutes. (Dough-lined plate can be refrigerated for up to 24 hours.)

to bake

Adjust oven rack to lowest position and heat oven to 400 degrees. Set rimmed baking sheet in second rimmed baking sheet. Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on prepared sheet until pie dough looks dry and is pale in color, about 30 minutes, rotating plate halfway through baking. Remove foil and weights and continue to bake crust until light golden brown, 10 to 15 minutes, rotating plate halfway through baking. Let crust cool completely in plate on wire rack. (Cooled crust can be wrapped with plastic wrap and stored at room temperature for up to 24 hours.)