In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter; pulse until butter is pea-size. (If any large pieces of butter remain, squeeze between fingers to break up.) Gradually add ¼ cup (60 grams) ice water, 1 tablespoon (15 grams) at a time, pulsing 2 to 3 times to combine before adding next addition. Pulse just until moist crumbs that hold together when pressed form, stopping to scrape sides of bowl.

Turn out dough onto a work surface. Press together until a cohesive dough is formed. Shape into a 6-inch disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.