In a large bowl, whisk together the flour, sugar, and salt together. Add the cold cubed butter on top. Using a pastry cutter, food processor, or two forks, cut or pulse the butter into the dry ingredients until it resembles coarse meal.

Drizzle the cold water over the surface of the flour mixture, 1 Tablespoon at a time, and stir after each addition until the dough comes together.

Transfer the dough to a lightly floured work surface. Using floured hands, gently bring the dough mixture together into a ball, then divide the dough in half and flatten each half into a 1-inch thick disc.

Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours.

After refrigerating, roll out the dough using gentle force with your rolling pin. Start from the center and work your way out in all directions.

Use flour to prevent sticking as you roll out the dough.