In a large bowl, whisk together flour, salt, and sugar. Add butter squares and use a pastry cutter to cut the butter into the flour. Keep on cutting until the mixture is in small coarse crumbs (no piece of butter should be bigger than a pea). This will take several minutes, but think of the buff arms you'll have when you're done!! I've heard you can also use a food processor to do this, but I've never done it myself so I can't give too much advice in that area. But if you've got one, go for it!

Add the cold water and use a spoon to stir the mixture together until a dough begins to form. Sometimes I have to add an extra tablespoon or two of cold water to get it to stick together.

Divide the dough in half (I like to weigh the dough to make sure I divide it evenly) . and shape each half into a ball. Wrap each ball in saran wrap then flatten slightly with the palm of your hand or a rolling pin into a ½ inch disk.

Chill the dough for 30 minutes or place in zip lock bags and freeze until ready to use. If frozen, thaw overnight in the fridge or on the countertop for 30 minutes.

When you're ready, get two 12 inch squares of parchment paper or wax paper. Lightly flour one sheet of paper then place the dough disk on top. Lightly flour the top of the dough then place the other sheet of paper on top of it. Starting from the center, use a rolling pin to roll the dough out into a circle that is ½ inch bigger than the outer diameter of your pie plate.

Peel back the top layer of paper. Flip the crust into the pie plate. Peel off the second piece of paper. Use your fingers to gently press the crust around the outer edges of the pie plate.

Fold over any excess that's hanging over the edge then crimp or shape as desired.