Add the flour, sugar, and salt to the food processor bowl, fitted with the metal blade attachment.
Pulse a few times to blend dry ingredients.
Add the cold diced butter to work bowl. Pulse until the mixture resembles coarse sand.
Add a few tablespoons of the ice water via the liquid cup dispenser. Pulse until the mixture just comes together.
You might need to add a few more tablespoons of water. The dough should pull off of the sides of the bowl.
Turn out on a lightly floured surface.
Use your hands to work the dough together.
Cut the dough in half and form two equally sized discs.
Wrap each disc in plastic wrap and refrigerate overnight (at least 4 hours).
Tips for the flakiest pie crust.Keep it cool!One secret to flaky pie crust is to refrigerate before baking. After you assemble your pie, put the pie bake in the refrigerator, ideally for at least an hour. The colder the butter is, the more flakiness you will get during baking.