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Cut butter into ½'' cubes and put in freezer 15 min. Combine flour salt, and sugar. Work in butter with hands. Add ice water 1 tsp at a time. Mix, then shape into 2 discs. Sprinkle with flour then wrap in plastic and refrigerate at least 1 hour up to 2 days. Remove and let set at room temp. 5-10 min. Roll out to 12'' circle 1/8'' thick. To prebake freeze crust in pie pan 30 min. Preheat oven to 350°. Line crust with parchment, wax paper, or aluminum foil. Fill at least 2/3 full with pie weights (rice, beans, etc.)Bake with weight 20 min. Remove from oven and let cool a few min. then remove weights. Poke small holes in bottom of crust and bake additional 10 min. You may need to cover edges to keep from browning. Cool completely.
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