In a large mixing bowl, whisk together the flour, sugar, and salt.
Add the butter to the flour mixture and toss to coat. Using your fingers, a pastry blender, or a mixer fitted with the flat beater attachment, work it in roughly until well distributed but not fully incorporated. The butter should be scattered throughout the mixture in pea-size chunks.
Drizzle the water over the flour mixture, tossing gently to combine. (A bowl scraper is a helpful tool here.) If the dough feels dry and will not hold together when squeezed, add additional water, 1 tablespoon at a time, until a shaggy mass forms.
Transfer the mixture to a piece of parchment. Using the parchment to help work the dough, press it into a rough rectangle about 7" x 9" and fold the dough into thirds, like a business letter. (This helps create flaky layers.) If necessary, spritz any dry areas with cold water and flatten and fold again, repeating the process until all errant bits of dough have been incorporated.
Divide the dough into two pieces (about 330g each). Gather each piece into a rough disk. Press the disks to smooth them slightly; it's OK if they have a few cracks in the surface. Wrap the crusts in plastic or your favorite reusable wrap, then smooth their edges by running the disks along the surface like a wheel.
Chill the disks for at least 30 minutes, or up to 2 days.
When you're ready to make pie, remove the crusts from the refrigerator, leaving them wrapped. If the dough has been refrigerated for longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, or until it rolls easily on a floured surface.
Use as directed in your favorite pie recipe.
