First, make and chill crust. In the bowl of your food processor, pulse to combine flour, salt, and sugar. Add butter and pulse 6 -7 times, or until mixture appears crumbly. Drizzle in water and pulse just until dough begins to hold together. Turn out onto a floured surface and gather dough into two equal balls. Flatten into discs, cover with plastic wrap, and chill for at least 30 minutes, or as long as five days.
On a lightly floured surface, roll out bottom crust to a 14-inch circle. Press into buttered pie pan and trim all but 1-inch of overhanging dough. Set pie pan into the fridge while you prepare the filling.
Place pie on preheated baking sheet and slide into the oven. Bake for 25 minutes at 425 degrees F. Next, rotate pie and turn heat down to 350 degrees F. Bake another 30 - 35 minutes, or until pie is golden and filling is hot and bubbly. If crust seems to be baking too quickly, shield edges with tin foil.