In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ¼ cup ice water in a slow, steady stream just until dough comes together. (Mixture should appear crumbly, but hold together when pinched.)
Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. (Dough may be refrigerated for up to 3 days or frozen for up to 2 months.)
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sweet-potato-pie-marshmallow-meringue/