In the bowl of a food processor, combine 1½ cups flour, sugar, and salt. Pulse a few times until mixed.
Add half of the cold butter cubes and process for about 30 seconds, until the mixture becomes crumbly and starts forming small clumps.
Add the remaining butter and the remaining 1½ cups flour. Pulse twice just to distribute the butter evenly.
Drizzle 4 tablespoons of ice water over the mixture.
Pulse a few times until the dough begins to come together.
If needed, add more ice water one tablespoon at a time, pulsing briefly after each addition. The dough should stick together when pressed but should not feel wet.
Transfer the dough onto a clean countertop and gently form it into a ball.
Cut the dough ball in half and press each half into a flat disk shape.
Wrap each disk tightly in plastic wrap.
Refrigerate for at least 1 hour before rolling out.
The dough can be stored in the refrigerator for up to 3 days, or frozen for several months and thawed overnight in the refrigerator before using.
