In a large bowl, whisk together all-purpose flour, the Redpath® Organic Granulated Sugar, and salt until thoroughly blended. Place the bowl into the freezer to chill.
Cut cold butter into ½-inch cubes. Place back into the fridge until needed.
In a measuring cup, measure out about ½ to ⅔ cup (125 ml to 167 ml) cold water and add ice until the water reaches the ¾ cup (188 ml) mark.
Remove bowl of dry ingredients from the freezer and sprinkle the cold, cubed butter into the dry ingredients. With your hands, quickly toss butter in the mixture until butter is coated with flour.
Using a pastry blender, quickly cut the butter into the flour until mixture resembles breadcrumbs with pea-sized pieces of butter scattered throughout; do not overmix.
With a tablespoon, sprinkle the dough with 6 tablespoons (½ cup / 125 ml) of the ice water. With a fork or rubber spatula, fold the dough onto itself.
When the dough looks as though larger clumps are forming, grab a small amount and gently squeeze the dough. If the dough holds together, then there is enough water and the pie dough is ready to be formed into a disc. If not, add another tablespoon or so of the ice water until it clumps together without crumbling.
Divide dough in half. Flatten each half into a round disc, wrap both discs tightly with plastic wrap, and place in the fridge to chill; at least 1 hour.