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In a large mixing bowl, whisk the flour, sugar and salt.
Cut the cold cubed butter into the dry ingredients using a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Work the dough until your butter is pea-sized. Do not overwork the butter or allow it to get too warm.
Slowly add the ice water to the dough, a couple of tablespoons at a time, and stir using a wooden spoon. Add enough water until the dough comes together. Gently squeeze together some of the dough. It should hold its shape and not feel sticky. Do not over-mix the dough.
Divide the dough in half. Flatten each piece into a 1-inch round disc. Wrap each half in plastic wrap and refrigerate for at least 2 hours, or overnight.
To roll the dough, allow one of the dough discs to sit at room temperature for 10 minutes. Lightly flour a work surface and begin to roll the dough from the center out. After each roll, rotate the dough 90°. Lightly sprinkle with flour as needed to prevent the dough from sticking. Roll the dough until it's ¼-inch thick.
Continue with the pie according to your recipe's directions.