In a large bowl, whisk together flour, salt, and sugar. Add cold butter pieces. Using a pastry blender or fork, cut the butter into the flour until mixture resembles coarse sand.
Add ice cold water and use a spatula to fold mixture together. Do not over mix. Dough will be rather dry and crumbly.
Dump shaggy dough onto a lightly floured work surface. Gently knead dough until it sticks together. Divide dough into two equal parts. Shape into flat disks about 1-inch thick. Wrap the two disks in plastic wrap and allow to chill in the fridge for at least 1 hour up to 2 days.
Preheat oven to 400°F. Remove pie dough from fridge and allow to sit at room temperature for 5 minutes.
Working with one disk at a time, place dough on a lightly floured work surface. Roll dough to a thickness of about 1/8-inch. Place upside down 4-inch pie tins over rolled dough. Cut out rounds, allowing a clearance of about 1 1/2-inches from pie tin.
Transfer cut out rounds onto mini pie tins. Crimp, flute, or decorate the edges of the pie as desired. Chill dough in the fridge for 10 minutes before baking.
Line each pie with a small piece of parchment paper and fill with weights (or beans). Partially blind bake pie crust for 13-15 minutes until it is a pale golden color. Remove parchment and weights and return pie crusts to oven for another 3 minutes. Remove from oven and allow pie crusts to cool while you prepare filling.