In the work bowl of a food processor, pulse flour, sugar, and salt until combined. Add cold butter; pulse until mixture is crumbly and butter is pea-size. With processor running, add ⅓ cup (80 grams) ice water in a slow, steady stream until dough just comes together.

Turn out dough onto a work surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 2 hours or up to 2 weeks. Let dough stand at room temperature for 10 to 15 minutes before rolling out.