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1
Combine dry ingredients Pulse flour, sugar, and salt in a food processor to combine (or whisk together by hand in a bowl).
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2
Cut in butter Add butter, and pulse until coarse crumbs form, about 10 seconds (or quickly cut in with a pastry blender or your fingertips).
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3
The mixture should have pieces ranging from coarse crumbs to the size of small peas.
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4
Add water Add the water (start with 7 tablespoons and add up to 2 tablespoons more water only if necessary, 1 tablespoon at a time) and pulse until dough just holds together when pinched (do not process longer than 30 seconds).
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5
The mixture should retain a crumbly texture at this point; it should not be sticky.
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6
(If mixing by hand, drizzle water over flour mixture, and mix with a fork until dough just holds together.)
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7
Shape and chill dough Turn out dough onto a clean work surface.
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8
Knead once or twice to incorporate loose bits.
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9
Divide in half.
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10
Pat each half into a thick disk, then place on a piece of plastic wrap and gather wrap to flatten disk.
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11
Wrap tightly in plastic and refrigerate at least 1 hour (or overnight).
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12
Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.
