In the work bowl of a food processor, pulse together flour, sugar, and salt. 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 or up to 3 days. Dough can also be frozen for up to 1 month. Let it thaw overnight in the refrigerator before using.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sweet-potato-pie-gooey-pecan-topping/