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1
Cut the butter into 1/2-in/12-mm cubes, and freeze them while you measure and mix the dry ingredients.
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2
To make the dough in a food processor: Combine the flour, sugar, and salt in the processor and pulse three or four times to mix.
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3
Retrieve the butter cubes from the freezer, scatter them over the flour mixture, and pulse until the mixture forms pea-size clumps.
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4
Add the ice water, 1 tbsp at a time, and pulse to mix, adding just enough water for the dough to come together.
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5
To make the dough by hand: In a large bowl, whisk together flour, sugar, and salt.
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6
Retrieve the butter cubes from the freezer and distribute them evenly in the flour mixture, coating them with the flour mixture.
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7
Sink your fingers into the mixture and begin pinching the butter and flour together, making thin, floury disks of the butter.
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8
Continue working the mixture until the butter is broken down first into floury pea-sized beads and then into a loose mixture that resembles wet sand.
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9
Drizzle in 3 tbsp of the ice water and use your hand like a comb to mix in the liquid just until the dough holds together.
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10
If necessary, add additional water, 1 tbsp at a time, until the dough comes together in a crumbly mass.
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11
Alternatively, if using a pastry blender, whisk together the dry ingredients in a large bowl.
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12
Scatter the butter evenly over the flour mixture, and stir to coat with the flour mixture.
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13
Using a swift, downward motion, cut the butter into the dry ingredients, turning the bowl and then plunging the cutter into the mixture repeatedly.
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14
You may need to stop occasionally to slip chunks of butter from the blades back into the flour.
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15
Continue cutting until the mixture resembles wet sand.
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16
Drizzle in 3 tbsp of the water and use a fork or your fingers to mix in the liquid just until the dough holds together.
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17
If necessary, add additional water, 1 tbsp at a time, until the dough comes together in a crumbly mass.
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18
Turn the dough out onto a clean, floured work surface or sheet of parchment paper.
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19
Gather the dough together in a mound, then knead it a few times to smooth it out.
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20
Divide it in half, and gently pat and press each half into a rough rectangle, circle, or square about 1 in/2.5 cm thick.
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21
The shape you choose depends on what shape you will be rolling out the dough.
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22
If you dont know how you will be using the dough at this point, opt for a circle.
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23
Wrap in plastic wrap or in the parchment paper and refrigerate for at least 2 hours or up to 3 days.
