To a food processor, add in flour, salt and sugar. Pulse a few times until well combined.

Add in cold butter (see note 1) and pulse until you have coarse crumbs, with little bits of butter throughout the mixture.

Next, add 5 tablespoons of ice-cold water and pulse until the mixture begins to form large crumbs or small clumps of dough. Be careful not to overmix. To test, squeeze a small amount between your fingers—if it holds together and forms a dough, it’s ready. If the mixture is still slightly dry and won't hold together when squeezed between your fingers, add a little more water, pulsing briefly until just combined. Test again, and only add more water if necessary. You don't want any more water than you need (see video for what the consistency of the dough should look like if unsure).

Turn the mixture out onto a lightly floured surface and gently gather it together with your hands. Do not knead it; simply bring the dough together, pressing gently until it forms a ball, taking care not to overwork it. It’s perfectly fine if the dough looks a bit rough rather than smooth.

Once the dough comes together in a ball, divide it in half and gently shape each half into a disk. Take care not to overwork the dough.

Wrap each disk in plastic wrap and refrigerate for one hour before using (see note 2). If you only need one crust, store the second disk in an airtight container and freeze for up to 3 months.