Cut the butter into ½-inch cubes. Place in the freezer*. TIP: I cut the sticks into tablespoons then quarter each tablespoon.
In the bowl of a standing mixer equipped with the paddle attachment, combine the 3 cups flour, 1/2 teaspoon salt and 2 teaspoons sugar. Run the mixer paddle on low a few times just to combine them.
With the mixer running on low speed, add a few pieces of the chilled butter at a time until it is all in the mixing bowl and coated with flour. NOTE: It will not have broken down completely; it will be mashed.
With the mixer running on slow speed, slowly pour in the ice water until the mixture forms a dough. It will begin to ball up around the mixer paddle.
Turn dough out onto a lightly floured surface, and form a tight ball. Flatten the ball slightly (this will make it easier to roll out and being in a circle shape helps the shape stay round when rolling the crust out) and tightly wrap with two layers of plastic wrap. Place in the freezer for 45-60 minutes*.
After the 45 to 60 minutes remove the dough from the freezer and let it rest on the counter for about 15 minutes or until it becomes workable. NOTE: It should still be very firm when you start to roll it. Do not allow the dough to warm up too much or you’ll encounter the same butter seepage concerns.
To roll the dough out: Divide the dough ball. Roll out one half on a lightly floured surface. Lightly flour the rolling pin too if needed to prevent sticking. Pie crust should be ¼-inch thick.