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Cube the butter into ½ inch pieces.
Place them on a freezer-safe plate or cutting board and freeze until very firm, approximately 30 minutes.
Sift together the flour, salt, and sugar.
Add the flour mixture to a food processor (10 to 12 cup size) along with the butter.
Pulse the ingredients until the butter is cut into coarse crumbs.
Add the ice cold water 2 tablespoons at a time while pulsing the food processor until the mixture becomes a crumbly dough and forms together.
On an un-floured surface, turn the dough out and shape it into two circles (I use a kitchen scale to make sure they're evenly sized), approximately 6" in diameter, kneading as little as possible (pockets of butter are what keep the crust flaky and tender).
Dust both sides of each circle with a bit of flour and wrap in plastic wrap.
Freeze for 30 minutes or refrigerate for an hour.
Remove the dough from the refrigerator or freezer.
Set it aside while you dust the work surface and rolling pin with flour.
Unwrap one dough circle and roll with a rolling pin until the dough has formed a circle about 12" in diameter and slightly thicker than ⅛ inch.
When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.
Press the dough into the 9" pie plate and shape the edges according to your desired design.