Grate 2 tablespoons butter and place in the freezer. Cut remaining butter into small cubes, keep refrigerated until ready to use.
In a large mixing bowl, combine ¾ cup flour, 1 tablespoon granulated sugar and ½ teaspoon salt. Add cubed butter and break/pinch butter into small pea sized pieces. Stir in remaining flour until evenly distributed. Add grated butter and toss until the butter is coated with flour.
Stir in ice cold water, 2 tablespoons at a time until mixture comes together. Form a ball and press into a disk, smooth the edges, cover with plastic wrap and chill two hours. Before rolling, let chilled dough sit on counter to soften for 10 minutes.
On a well-floured counter, roll dough into a 12-inch circle. Place into a 9” pie plate, trim the edge to a ½ inch overhang and tuck under itself. Crimp edge. Chill for a minimum of 30 minutes.
Preheat oven to 350 degrees.
Lined chilled pie shell with parchment paper, covering edges, and fill with pie weights. Bake 25 – 30 minutes. Remove parchment and pie weights, rotate the pie plate and continue to bake until golden brown; 10 to 15 minutes longer. Remove from the oven and let cool on a wire rack.
