Add ONLY 2 3/4 cups flour to your food processor with the salt and sugar. Pulse to mix.
Add your cold butter and pulse again until incorporated. This will take 10-20 seconds.
Scrape down the sides if needed and then add remaining 1 cup flour. Pulse just a few times.
Add 6 tablespoons of ice water and then pulse. Continue to add ice water until you can pinch the pie dough together and it sticks together.
Remove from food processor. Dump into a bowl or onto your countertop and split dough evenly in two. Make two thick disks and wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days. If you want to freeze your dough I suggest double wrapping it! It will stay good in the freezer for about 3 months, Thaw over night in the fridge before using.