Pulse flour, sugar, and salt in a food processor until combined.

Add butter and pulse until coarse crumbs are formed. You can use a pastry cutter or two forks if you don't have a food processor.

Once the dough has a rough crumb (there will be pieces roughly the size of small peas), start adding in the ice water. Start with 7 tablespoons and see how it looks: the dough should hold together when presed between your fingers. Add additional water if needed. Note that you shouldn't over process in this step: you'll be forming and pressing the dough together next, and it should still be crumbly in this stage.

Turn the dough out on to a clean working surface, and begin to form the dough. Split in half, forming two compact disks. Wrap each in plastic wrap and refrigerate at least one hour. Dough can be frozen up to one month, just thaw in the refrigerator overnight before using.