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In a large bowl, whisk the flour, sugar, and salt together. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them.
Begin adding the ice-cold water, 1 Tablespoon (15g/ml) at a time, using your hands to toss the mixture together after each addition.
Pour the shaggy clump of dough out onto a lightly floured work surface. There should still be large chunks of butter at this point. With lightly floured hands, begin patting the dough down until it’s ¾–1 inch thick, about a 5×8-inch rectangle. Fold the dough into thirds as if you were folding a business letter.
Refrigerate the dough for at least 2 hours and up to 24 hours.
Take the dough out of the refrigerator to begin the 'rolling and folding' process. Lightly flour a work surface. Using a rolling pin, roll the dough into a rectangle that’s ½ inch thick, about 6×12 inches. Fold the rectangle into thirds as if it were a business letter. Turn it 90 degrees and roll it out into a ½-inch-thick rectangle again. Fold into thirds again. Turn it 90 degrees. Repeat rolling and folding 4 more times for a total of 6 times.
Wrap the dough tightly and refrigerate for at least 15 minutes and up to 24 hours before using in your recipe.