In a large bowl, whisk together the flour, sugar, and salt.
Using a pastry cutter or a fork, cut the cubed butter into the flour mixture until the butter pieces are pea-sized or smaller. (You could also use a food processor to cut the butter cubes into the flour mixture.)
Drizzle in the ice water, 2 tablespoons at a time, stirring after each addition. Continue to add the ice water until the dough comes together easily.
Turn the dough out onto a clean, lightly floured work surface. Form the dough into a ball and divide it in half. Flatten each half into a disc shape.
Wrap each piece of dough tightly in plastic wrap and refrigerate for at least 2 hours.
Hot Pie
On a floured surface, roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of the dough if the pie is covered.
Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerator.
Cold Pie
Preheat oven to 425°F.
On a floured surface, roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Use a fork to dock the bottom and sides of the crust.
Blind bake the crust for 12 minutes. After 12 minutes, add a pie crust guard. Bake for 10 additional minutes.
Continue by following the instructions of your cold pie recipe. Wrap any remaining dough in plastic wrap and store in the refrigerator.