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In the work bowl of a food processor, combine 1½ cups (180g) of flour, sugar, and salt. Pulse a few times to combine.
Add half of the butter. Process until very crumbly and starting to ball up, about 30 seconds. Scatter in the remaining butter and the remaining 1½ cups of flour. Pulse 2 times just to distribute.
Drizzle 4 tablespoons (60ml) of ice water over the mixture. Pulse a few times. Add additional water, a tablespoon at a time, as needed, and pulse once or twice after each addition. The mixture should easily stick together when squeezed, but not feel wet or dry.
Transfer the dough onto the counter and form into a ball. Cut the ball in half and press each half into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 3 days. The disks can also be frozen for a few months and thawed in the fridge overnight before using.