Place the dry ingredients, flour, sugar, and salt in a bowl. Mix to combine.
Add the cold butter. Use a pastry cutter (or two forks) to cut in the butter until the mixture resembles coarse meal with some roughly pea-size butter lumps.
Drizzle the iced water in, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after each addition until the dough just barely begins to hold together. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stir until incorporated, then test again. Do not overwork the dough, or it will be tough.
Turn out dough onto a lightly floured surface. Gather dough together, form one or two disks depending if you are making a single or double recipe, wrap with plastic wrap, and chill, at least 2 hours up to 5 days.
After the chilling time, place dough on a floured surface, roll to 1/4" thick, and place into a pie dish, crimping edges.
Refrigerate for 30 minutes and then proceed with the pie per your recipe’s instructions.