In a bowl, mix sugar flour and salt
Into the mixture add cold butter cubes and mix preferably with a dough cutter so as not to heat the butter. We want to create a sandy texture when each grain of butter is wrapped in flour.
Gradually add the ice water and mix with a spatula. With all the water inside process the dough quickly on cold marble. Combine into a wheel shape, wrap in cling film and refrigerate for half an hour.
After half an hour, roll the dough with a rolling pin between 2 baking sheets so that it does not stick to the surface. Roll out thinly to fit in a baking pan. Place the dough on the pan. Clamp the dough to the sides and cut the edges, make a hole in the base of the dough with a fork, and put it in the refrigerator again for another 30 minutes.
Preheat oven to 160 degrees, take baking paper and cut a little over the size of the pie, place over the dough and add raw rice or beans or any other legume to create a weight based on the dough.
Bake for about 20 minutes with the beans. After 20 minutes, remove the weight of the beans from the pie and continue to bake for another half hour. Check occasionally that it is nicely golden and does not burn. When ready, remove and allow to cool.