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Mix flour, salt + sugar.
Add in the cold butter, leaving visible pea-sized pieces and a few larger flat pieces.
Start with about 3 tbsp ice water and mix gently. Add more 1 tsp at a time only if needed.
Stop adding water when the dough holds together when you squeeze it. It should still look shaggy!
Press the dough together DO NOT knead it.
Shape into a disc, wrap + chill for at least 1 hour before rolling.