Cut butter into small cubes. Place flour, salt, and sugar on a clean surface; add butter. Use a bench scraper to cut butter into dry ingredients until chunks are pea-sized. Press and flatten butter chunks with thumb and forefingers to create small discs of flour-coated butter.

Once flour has turned a pale yellow color, create a well in the center and start adding cold water, 1 Tbsp. at a time. Gently incorporate with fingertips and bench scraper until a shaggy, fairly cohesive dough ball forms with visible butter chunks. If you squeeze a little bit of dough in your hand it should hold together. You will need about ½–¾ cup water total, depending on moisture content of butter and environment. Do not add too much water or overwork dough as it can result in a tough crust.

Flatten dough and cut into 2 pieces. Form each piece into a 6” round disk. Wrap tightly with plastic wrap and chill side by side (do not stack) in fridge for at least 1 hour and up to 2 days. Dough can be frozen for up to 2 months.