In the bowl of a stand mixer fitted with the paddle, mix the flour, sugar, and salt on low until combined. Add half of the chilled butter and mix on low 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 and in various sizes (some butter will be incorporated into the dough, some will still 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 large pieces of butter that didn't get mixed or any dry patches of dough on the bottom of the bowl; break up the butter and incorporate the dry flour as best you can. With the mixer running on low speed, slowly add about 1/3 cup [80 g] of the ice water and mix the 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).