You can freeze the dough for up to 3 months. Thaw it overnight in the refrigerator before using.
Add 1 ½ cups flour, salt and sugar to a food processor.
Pulse 2-3 times until combined.
Scatter the butter cubes over flour and process until dough begins to form, about 15 seconds.
There should not be any uncoated flour.
Scrape bowl with rubber spatula, redistribute the dough evenly around bowl, and then add the remaining flour.
Pulse 4-5 times, until flour is evenly distributed.
Dough should look broken up and a little crumbly.
Transfer to medium mixing bowl.
Sprinkle 4 tablespoons of ice water over mixture then add from there.
Using a rubber spatula, press the dough into itself.
The crumbs should begin to form larger clusters.
If you pinch the dough and it holds together, it's ready.
If the dough falls apart, add 2-4 more tablespoons of ice water and continue to press until dough comes together.
Remove dough from bowl and place mound on a clean surface.
Work the dough just enough to form a ball.
Cut ball in half and form into discs.
Wrap each disk with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Bring to room temperature for 5 minutes before rolling out.
Chef's notes: You can freeze the dough for up to 3 months. Thaw it overnight in the refrigerator before using. Alternatively, can be made by hand: Add 1 ½ cups flour, salt and sugar to a medium bowl. Whisk to combine. Scatter butter cubes over flour and briefly mix with a fork to coat the butter with flour. With a pastry blender cut the butter into the flour, working mixture until the flour has a coarse mealy texture similar to fresh bread crumbs, about 1-2 minutes. Add remaining flour and work with the pastry blender until flour is evenly distributed. Dough should look crumbly with pea size pieces. Then proceed with second half instructions.