2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 10 Tbsp ice water
Chill the butter for a few hours and then cube (1/4-1/2″) the butter and place in the freezer for an hour or so.
Use fresh ice cubes and make the ice water about 10 minutes ahead of pullng the butter from the freezer.
Sift the flour, salt and sugar into a food processor.
Place the butter in the food processor and pulse until it looks like a coarse meal with small pea size pieces of butter.
Adding one 1tbs of water at a time, pulse until the mixture clumps together. You should be able to pinch the dough and have it hold together.
Remove from processor onto a clean surface, separate two and kneed until the dough forms a disc. Do not over-kneed. Wrap in plastic wrap and place in the fridge for a few hours. Can be stored for up to two days.
When ready to bake, remove from fridge and let it sit for 5-10 minutes. Roll out on a lightly floured surface.