Add the flour, sugar, and salt to a large food processor. Pulse 3 times to just combine.
Cut each stick of butter into cubes (I cut mine into 32 cubes)
Add the butter to the food processor (spread throughout)
Pulse several times to barely incorporate the butter into the flour mixture.
Fix a bowl with ice and 2 cups of water.
Turn the food processor on and slowly add the water through the tunnel.
Continue to run the food processor until the dough comes together in a ball on one side of the food processor.
Flour your working surface with several tablespoons of flour
Dump the dough out onto the floured surface and form into a ball.
Flatten the dough ball out into the shape of a disc.
Wrap tightly with plastic wrap
Place in the refrigerator and allow to rest for about 30 minutes
Remove from the refrigerator and allow to rest for 5-10 minutes.
Flour your working surface with 2 tbsp flour.
Unwrap the dough from the plastic wrap.
Roll out the dough so that it allows for at least one inch of overhang when placed in the pie plate.
Transfer the dough to the pie plate.
Lift the dough and gently arrange it in the pie plate, taking care not to stretch the dough or it may shrink during the bake.
Trim off any excessive dough overhang and reserve the scraps.
Tuck the edges of the dough under to form the crust, using the reserved scraps to fill in any thin areas.
Flute the edges.
If the pie dough is no longer cool to the touch then put it into the refrigerator for about 10 minutes before blind baking or filling.