In the bowl of a food processor combine 1 2/3 cups of flour, granulated sugar, and kosher salt. Pulse 2-3 times to combine.
Spread the butter chunks evenly over the surface. Pulse until the dough begins to collect in clumps, about 25 short pulses.
Use a spoon or spatula to spread the mixture in an even layer along the bottom of the food processor. Sprinkle the remaining flour over the mixture and pulse 5-7 times or until the dough is just broken up. Transfer the dough to a large bowl.
Sprinkle the water over the dough. Using a rubber spatula, press and fold the dough until it comes together and forms a ball.
Once the dough comes together, divide the dough in half. (Each dough half should weigh about 357 grams). Shape each half into a disk, about 6 inches in diameter. Wrap each disk in plastic wrap and refrigerate for at least 2 hours before rolling it out and baking it.
When ready to bake, roll the dough out on a floured surface. Using a rolling pin, roll the dough a few inches bigger than your pie plate. Transfer the dough to the pie plate and fit gently into the bottom and sides of the plate. Use kitchen shears or a knife to trim dough to a 1" overhang; fold under and seal to form a rim.
Flute the edges of the rim. Use the tines of a fork to pierce the bottom and sides of the pie crust.
Place the pie crust in the fridge to chill for 30 minutes and then in the freezer until firm, about 15-20 minutes. This will prevent the pie crust from shrinking during baking.
Bake as desired. *see notes