In a medium bowl, whisk together the flour, sugar, and salt until well combined.
Add the cold butter pieces and toss to coat, separating any pieces of butter that stick together.
Using your thumb and forefinger on both hands, press the butter pieces into 1/4-inch thick discs. If the butter becomes greasy, allow the mixture to chill in the refrigerator for 15 minutes before continuing.
Add the cold water and stir together with a spatula until just absorbed.
Press the dough together (use the sides of the bowl to assist)--it will be slightly shaggy.
Transfer the dough to a well-floured countertop and dust the dough with flour.
Using a floured rolling pin, roll the dough into a rectangle measuring roughly 10-inches long x 6-inches wide. Lightly brush away any excess flour with a pastry brush. Fold the 6-inch sides inward towards each other so that both edges meet in the center.
Fold the dough in half to form a square. This laminates the dough, resulting in a flakier pie crust.
Gently shape the dough into a disc and roll into a circle measuring 14-inches in diameter.
As you are rolling the dough, rotate it by quarter turns, lifting it regularly with a bench scraper to prevent sticking, and dusting with flour as necessary.
If the dough becomes too soft or difficult to work with, chill in the refrigerator for 10 to 15 minutes before continuing.
Carefully transfer the dough to a 9-inch pie pan. Gently lift and nudge the dough into the edges of the pan without stretching the dough.
Using kitchen scissors or a knife, trim the overhang so that it goes just about 1/2-inch to 3/4-inch past the edge of the pan.
Fold the edges under and crimp as desired. Brush off excess flour with a pastry brush, cover the dough surface with plastic wrap, and chill in the refrigerator for a minimum of 2 hours (or overnight).