Step 1

Combine the flour, sugar (if using), and salt in a bowl. Add the cubed butter and toss to coat.

Step 2

Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.

Step 3

Return mixture to the bowl and place in the freezer for 10 minutes to chill the butter.

Step 4

Remove from freezer and add ¼ cup of the ice cold water. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional water a tablespoon at a time. I usually end up needing somewhere between ⅓ and ½ cup but it varies each time.

Step 5

Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.