How to Make It
Combine flour, sugar, and salt in a food processor and pulse to combine. Add butter and pulse until most of the butter is the size of peas, about 20 times. Drizzle in two tablespoons ice water and pulse to combine. Continue, adding one or two tablespoons ice water at a time, until dough just comes together when squeezed in the palm of your hand (it should be pretty sandy).
Dump dough out onto the counter and divide into two piles. Transfer one pile to a large sheet of plastic wrap. Use the plastic wrap to gather dough together, using your knuckles to help press dough into a disk. Wrap tightly with plastic and repeat with remaining pile of dough. Refrigerate for at least two hours or up to three days (or freeze for up to one month).