In the work bowl of a food processor, pulse together flour, salt, and sugar. Add butter, and pulse until mixture is crumbly. With processor running, add ice water in a slow, steady stream, 1 tablespoon at a time. Pulse just until dough comes together. (Use more water for a smooth consistency. Dough should not be sticky.) Remove dough, and gather loosely to shape into a disk. Wrap with plastic wrap, and refrigerate for at least 1 hour.
Notes
Use plastic wrap instead of your hands to gather and shape the dough into a disk. This decreases the likelihood of the heat from your hands affecting the dough. This dough can be made ahead, wrapped tightly in plastic wrap, and frozen for up to 1 month.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/spring-herb-quiche-with-roasted-shallots-and-cipollini-onions/