In the bowl of a stand mixer fitted with a paddle attachment, briefly mix together the flour, sugar and salt until combined.
Add the cold cubed butter and mix on medium low speed until mixture looks like wet lumpy sand. The biggest pieces of butter should be about the size of large peas.
Add the ice cold water while the mixer is running on low speed. Combine until the dough just comes together in a ball, then immediately stop mixing.
Divide the dough into half (I use a kitchen scale and weigh it out- you'll get two pieces about 307 grams each).
Shape each dough half into a rough ball and wrap in plastic wrap. Chill in the fridge for 30-45 minutes before rolling out.
After chilling, roll out the dough onto a lightly floured surface to a circle slightly larger than your pie plate and use as directed in your recipe!