1 Cut up butter into small, about 1/2in cubes, put into freezer at least 15 minutes, better an hour or overnight. (Can keep cubed butter in the freezer ready to go for making pie crusts.)
2 Place flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times; repeat with rest of butter. The mixture that resembles a coarse meal, with butter pieces pea-size.
3 Add 2T ice cold water (without ice) to food processor bowl and pulse twice. Add more ice water, a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again. Keep the water to a minimum as too much will make your crust tough.
4. Make a disk shape then flour it; wrap in plastic wrap and refrigerate at least an hour.
5. Take out, let sit 5 min on floured surface and put flour on top. Roll out into 12 in circle; use flour to prevent sticking.