Place 1 cup flour into a food processor with the blade attachment. If you don’t have a food processor, see blog post. Sprinkle frozen butter cubes over the flour.
Cover with the remaining flour, sugar, and salt. Pulse in short bouts until butter is broken down into small pieces. Drizzle in the ice water. Mix with longer pulses for 10 seconds.
Scrape down the sides with a spatula and pulse again. Do not overwork the batter (it should be mealy with bits of butter still visible). If the dough seems too dry to shape into a ball, add 2 Tablespoons more ice water.
Transfer the mixture to a working surface. Shape the dough into a ball, flatten slightly into a disc and tightly wrap with plastic wrap. Place the dough in the refrigerator to chill for an hour or overnight.
Allow the dough to rest at room temperature for 15 minutes before rolling. Lightly flour the work surface and the rolling pin and sprinkle a little flour on top of the dough. Or roll the dough between two pieces of plastic wrap.
FULL RECIPE AT: