Place the butter pieces in a small bowl and transfer it to the freezer 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 pieces 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 flour on the bottom of the bowl; incorporate the 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). Transfer the dough to 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 then flatten into a square 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, form it into one 6 in [15 cm] disk and wrap the dough in plastic wrap. Refrigerate the dough for 30 minutes (and up to 2 days) before using.
Lightly flour a work surface and roll the dough into a 12 in [30.5 cm] circle. Gently fold the dough in quarters and transfer it into a 9 in [23 cm] pie plate. Unfold the dough, letting the excess dough drape over the edges of the plate.
Gently press the dough into the bottom and trim the overhang to 1 in [2.5 cm] past the lip. Tuck the overhanging dough so the folded edge lies on the edge of the plate. Crimp the edge of the dough with your fingers and place the pie plate in the freezer until the dough is firm, 20 to 30 minutes. Adjust an oven rack to the lowest position and preheat the oven to 400ºF [200ºC].
Place a sheet pan on the oven rack (the preheated pan 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.
FULLY BAKED CRUST: Bake for 25 to 28 minutes, until the dough is golden brown and no longer wet. Transfer the pie plate to a wire rack and carefully remove the pie weights and parchment paper. Return the pie plate to the oven and continue to bake for 8 to 12 minutes, until golden brown. Transfer the pie plate to a wire rack and let cool completely. Finish the pie as directed in the recipe.