The first thing I do (can even be earlier in the day) is to cut up the butter, put it in a bowl and keep it in the refrigerator ready to go. I also make the ice water ready.
Using your stand mixer fitted with the paddle attachment, place the flour, sugar, and salt in the bowl and mix it together briefly on low speed.
Then add in the cubes of butter to the bowl of the stand mixer. (If you are comfortable with chopsticks, use them to transfer the cubes from the refrigerated bowl to the mixer bowl.)
On low speed, mix the flour and butter together until they resemble small uneven size peas. If you listen while the mixer is working, you will hear it change tone as the butter becomes incorporated into the flour.
At small pea stage, add in 3.5 tablespoons of the ice water and mix for 10 more seconds. Then take a small bit in your fingers and squish it. Does it hold together? Then you probably added enough water. Is it a bit crumbly? Add in another tablespoon of the ice water.
When it is one nice ball, remove it to a lightly floured surface. If you want, you can split it in two now, wrap each piece separately (one for the top crust, one for the bottom crust). You can even weigh them out to be precise if you’d like. Wrap them well and place in the refrigerator to rest for at least an hour before you roll them out. You can also leave them refrigerated overnight or you can roll them out, line pie pans with them and freeze the whole pie-crust-lined pie pan for later use!