Ingredients
1 2/3 cups unbleached all-purpose flour
2 teaspoons sugar
3/4 teaspoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small cubes
4 to 5 tablespoons ice-cold water
Preparation
Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 4 tablespoons water evenly over mixture. Pulse until mixture holds together when pinched (dough should not be wet or sticky). If dough is too dry, add more water, 1 teaspoon at a time, and pulse.
Form dough into a disk and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day. (Dough can be frozen up to three months. Let thaw in the refrigerator a day before using.
