Preheat the oven to 350 degrees.
Stir together all the ingredients except the butter in a large bowl.
Sprinkle in the butter pieces and toss to coat.
Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.
Press evenly into the bottom and up the sides of an ungreased, preferably metal 9-inch pie pan.
Freeze until solid, about 15-20 minutes.
Bake in the middle oven rack for 18-20 minutes.
(I’ve made this crust a few times and it tends to “slump” while baked – I simply reform the crust back into place using a small spatula before filling and baking further.)