Put the sliced butter in a small bowl and place it in the freezer. Fill a medium liquid measuring cup with water and add plenty of ice. Let both the butter and the ice eater sit and get very cold for 5 to 10 minutes.
In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, and salt on low speed until combined. Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute. Add the rest of the butter and continue mixing until the butter is broken down in various sizes (some butter will be incorporated into the dough, some will be a bit large, but most should be about the size of small peas.) Stop the mixer and use your hands to check for any dry patches of dough on the bottom of the bowl; incorporate the dry flour as best you can. With the mixer running on low speed, slowly add about 1/4 cup [60 g] of the ice water and mix until the dough starts to come together but is still quite shaggy (if the dough is not coming together, add more water, 1 tablespoon at a time, until it does.)
Dump the dough out onto a lightly floured work surface and flatten it slightly into a square. Gather any loose/dry pieces that won’t stick to the dough and place them on top of the square. Gently fold the dough over onto itself and flatten again. Repeat this process three or four more times, until all the loose pieces are worked into the dough, being careful not to overwork the dough. Flatten the dough one last time into a 6 in [15 cm] disk. Refrigerate for 30 minutes before using.
When ready to use, lightly flour a work surface and roll the dough to a 12 in [30.5 cm] circle. Gently fold the dough in quarters and place it into a 9 in [23 cm] pie plate. Unfold the dough, letting the excess dough drape over the edges. Gently press the dough into the bottom and trim the overhang to 1 in [2.5 cm] past the lip. Tuck the overhang, so the folded edge lies on the edge of the pan. Crimp the edge of the dough, using your fingers. Place the pie plate in the freezer until firm, 20 to 30 minutes.
Adjust and oven rack to the lowest position. Preheat the oven to 400F [200C]. Place a baking sheet on the oven rack (the preheated baking sheet helps crisp the bottom of the pie crust). Remove the pie plate from the freezer and line the pie shell with parchment paper, covering the edges to prevent burning. Fill the center with pie weights.
Bake the pie shell 25 to 28 minutes, until the dough is light golden brown and no longer wet. Remove the pie plate from the oven and carefully remove the pie weights and parchment paper. Return the pie plate to the oven and continue to bake 8 to 12 minutes, until golden brown. Transfer the pie plate to a wire rack and let cool completely.