In the work bowl of a food processor, place flour, sugar, ginger, and salt; pulse until combined, bout 4 times. Add cold butter; pulse until butter cubes are peanut-to almond-size. Add 3 tablespoons (45 grams) ice water in two additions, pulsing until dough forms large clumps. Add remaining 1 tablespoon (15 grams) ice water if dough seems too dry.

Turn out dough onto a clean surface, and shape into a 5-inch disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour.