Combine the flour, sugar, and salt. Add the butter and mix with a pastry blender or in a food processor just until combined. Add 1/4 cup water and continue mixing. Continue adding water about a tablespoon at a time, adding just enough so that the dough comes together. (You may not use all of the water.)

Shape the dough into a rectangle. Wrap tightly and refrigerate at least 2 hours.

Transfer the chilled dough to a lightly floured surface. Roll the dough into a rectangle about 2 inches longer and wider than the pan.

Transfer the dough to the pan. Trim any excess dough. Crimp edges as desired. Place the pan in the refrigerator while you make the filling.

Combine the butter, sugar, and brown sugar until thoroughly combined. Mix in the eggs and vanilla.

Add the flour and salt, and mix just until combined. Stir in the chocolate chips.

Transfer the filling to the pan, and spread evenly in the crust.

Bake 40 to 45 minutes, or until the crust is browned and the filling is browned and set.

Cool in the pan on a wire rack before serving. If you like, use the overhanging parchment to transfer the pie carefully to a large cutting board for serving.