In a mixing bowl, whisk together the flour, sugar and salt. Add all the butter. Using your hands, coat each piece of butter with the flour mixture. Pinch the pieces of butter to flatten them a bit. Keep working the mixture for a couple of minutes until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of small walnuts.
Make a well in the middle. Add 1 Tbsp. of ice cold water into the well. Using your hands, scoop the flour from the sides and the bottom to hydrate the flour/butter mixture with the water. If the mixture is too dry, create another well in the middle and add an additional Tbsp. of ice cold water. Repeat as necessary with ½ Tbsp. of ice cold water.
Pour the entire mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a square-ish rectangle, making it as even as you can. Place the wrapped dough in the refrigerator for at least 30 minutes and up to 24 hours.
Extra Flaky Crust: For an extra flaky crust, remove the dough from the refrigerator and let it rest at room temperature for appoximately 5 minutes. Lightly flour your work surface, rolling pin and the top of the dough. Roll the dough into a rectangle, at least 12 inches and up to 20 inches long. Fold it like a letter, dusting off any excess flour. Rotate the dough 45° so that a closed seam is to your left. Roll it out again and do another letter fold. (If the dough is close to room temperature, cover with plastic wrap and place it back into the refrigerator for 20 minutes.) Roll it out a third time and do one more letter fold. Cover with plastic wrap and place it in the refrigerator for 30 minutes.
Divide the dough into four portions, two of which can be slightly bigger than the other two. Roll the two bigger ones into circles to fit into the bottoms of both pie dishes with at least a ½ inch overhang. Once in the pie dishes, place them in the refrigerator. Meanwhile, roll out the remaining two pieces into discs to fully cover your pies, or, if feeling ambitious, cut strands to make lattice tops. Cover with plastic and place in the refrigerator.
Preheat oven to 425°F.