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Whisk together flour, salt, and sugar. Cut in butter until it resembles coarse meal with several pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional 2 tablespoons of water if needed).
Divided dough into two piles; wrap each in plastic wrap. Use the plastic to flatten and press dough into disks. Refrigerate until firm, 2 hours.
Bring dough to room temperature and roll out on a counter or cutting board lightly dusted with flour until ⅛ inch thick. Then press into pan and par-bake or fill as pie recipe instructs.