Whisk together flour, sugar, and salt.
Cut butter into large cubes. Emphasis on large. I recommend cutting each stick into four chunks and then each chunk into four more chunks. Then place the butter chunks in the flour mixture and toss to coat with flour.
Once tossed, smash each chunk of butter between your fingertips. Smash each flat, then move on to the next chunk. You don’t need to cutting the butter in or anything else because you want the butter to stay in large chunks.
Once each chunk is smashed, using a spatula stir in the water. Stir the dough until it forms a sticky ball. You will need to use the side of the bowl to bring the dough together.
Turn the dough out onto a floured surface and knead a few more times to finish bringing the dough together. Place the dough back into the bowl and refrigerate for 10 minutes- you want to keep the dough cold and the butter from melting.
Roll out the dough on the floured surface (adding more when needed), into a large rectangle (roughly 12x10 inches). Make sure to flip the dough, add more flour if sticking and don’t hesitate to put it back in the fridge if the butter starts melting and sticking.
Fold the 10-inch sides to the center of the rectangle then fold the other ends together like closing a book. Cut in half and then refrigerate both halves for 10 minutes.
Bring out one piece of dough and roll into a circle large enough to fit your pie plate. Place in your pie plate, pressing into the corners, and then cut the extra dough that hangs over the edge using scissors. Dust off any extra flour.
Cover with plastic wrap and allow the dough to relax for at least 2 hours in the fridge or overnight.
Take the second piece of dough and roll out into a large rectangle. Place on a parchment lined baking sheet, cover with plastic wrap and refrigerate for at least 2 hrs.