In the bowl of a food processor, combine flour, sugar and salt; pulse to combine.
Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
Do not process more than 30 seconds.
Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface.
Divide in half, and place each half on a piece of plastic wrap.
Shape into flattened disks.
Shape into the shape you will need; round for pie or round tart, rectangle for hand pies or rectangular tarts
Wrap in plastic, and refrigerate at least 1 hour or overnight.