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Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
In a large bowl, whisk together 2 ½ cups flour, 1 tablespoon of sugar and a teaspoon of salt.
Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into ½-inch pieces.
Sprinkle the butter cubes over the flour and begin working them in with the pastry blender until the butter pieces are the size of tiny peas.
Drizzle ½ cup of the ice-cold water over the butter and flour mixture. Gather the dough together using a rubber or silicon spatula.
Add additional cold water, a tablespoon at a time, until the dough comes together.
Divide the dough in half, shape each half into a disk, and wrap in plastic wrap.
Chill the dough in the fridge for one hour, preferably at least two, before rolling it out.