In a mixing bowl, whisk together the flour, salt, and sugar until evenly combined.

Add the cold, cubed butter and use a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter.

Drizzle 3 tablespoons of ice water over the mixture, tossing with a fork until the dough just begins to clump; add the remaining tablespoon only if needed.

Gather the dough into a ball, flatten into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

Remove the chilled dough and let it rest at room temperature for 5 minutes. Lightly flour your work surface and roll the dough into an 11-inch circle about 1/8-inch thick, rotating as you roll.

Carefully roll the dough around the rolling pin and unroll it over a 9-inch pie dish. Press it gently into the bottom and sides without stretching, leaving a 1-inch overhang. Trim excess and fold the rim under itself.

Prick the base all over with a fork, line with parchment paper, and fill with pie weights or dried beans to prevent puffing.

Preheat the oven to 375°F (190°C). Blind bake the crust for 15 minutes.

Remove the parchment and weights, then bake for an additional 5 minutes for a light bake or 10 minutes for a deeper golden color. Cool for 5 minutes before adding quiche filling.