Combine the flour, sugar, and salt. Then place in the freezer until ready to use.
Dice the butter and return it to the fridge until ready to use.
Add flour mixture into a food processor and pulse until fully combined.
Throw in butter and pulse until rough dough forms, about peas size pieces.
Add to a large bowl, then add iced water as needed until the dough barely comes together.
Remove the dough and place it on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible, just lightly enough to ensure it is smooth.
Divide into 2 equal sizes. Place in the palm of your hand and form a thick disc.
Wrap dough in saran wrap or plastic and chill in the fridge for about 30 minutes and up to 3 days for best results. You can equally freeze and defrost in the fridge the night before using.
When ready to use, remove the plastic from the dough and place it on a floured board or work surface. If your dough breaks and crumbles when you try to roll it out, it's probably too dry, sprinkle some cold water over the pie dough with your fingers and work it in gently. On the flip side, if your dough gets too soft to handle, return the dough back to the fridge to chill out.
When ready to bake, remove the dough and place it on a floured surface. Then roll the dough to 1/8-inch thickness and cut it into about 7 " square dough.
Repeat with the other half of the dough.