Measure out all the flour into a mixing bowl. Add 2/3 (about 8 oz) of the flour to the bowl of food processor.
Add in the sugar and salt and pulse to combine.
Lay out the butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up.
Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top.
Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer to a large bowl.
Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into it.
Once the water is mixed in and the dough has become a cohesive ball, turn it out onto a well floured surface.
Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
After the dough has rested, use it in any recipe calling for one or two 9-inch crusts.