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Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing.
Add 7 Tbsp ice water and pulse just until moist clumps or small balls form.
Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water.
If not, add more water a teaspoon full at a time.
Be careful not to add too much water or overmix as this can make the dough sticky and difficult to roll out.
Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough).
Divide dough in half and flatten to form 2 disks.
Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.