Source: The Solitary Cook
Yield: Two Crusts
2 1/2 cups all-purpose flour
1 tsp fine ground sea or kosher salt
1 tsp sugar
8 oz cold butter
6 oz ice water
Measure the flour, salt, and sugar into the bowl of a mixer fitted with the paddle. Cut the stick of butter into 8 pieces. Fill a large measuring cup with ice, followed by cold water. Have a smaller measuring cup into which to measure the ice water.
Drop the butter cubes into the bowl, scattering them over the surface of the dry ingredients. Turn the mixer on to its lowest speed. Mix only until most of the chunks of butter are about the size of hazelnuts.
Measure off 6 ounces of ice water. With the mixer running on low speed, pour it straight down the side of the bowl in a steady stream, and not necessarily a slow one. Get it into the bowl quickly, but don't dump it all at once. Pouring the water down the side of the bowl delivers it to the bottom of the bowl.
Continue mixing only until no dry ingredients remain in the bottom of the bowl. Allow the mixer to run just until the last of the dry ingredients have been picked up by the paddle.
On a lightly floured your work surface use the palms of your hands to just press the dough into a somewhat cohesive dome. Divide in half and work with one piece at a time. Shape each one into a round disk about 3/4" thick. Wrap each in plastic wrap and refrigerate for at least 30 minutes before rolling or freeze for up to 2 months.