In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add butter, and pulse until mixture is crumbly and butter pieces are pea-size. Add 5 to 7 tablespoons (75 to 105 grams) ice water, 1 tablespoon (15 grams) at a time, pulsing until dough comes together.

Shape dough into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Refrigerate for up to 3 days, or freeze for up to 2 months.