1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
5 to 6 tablespoons ice water
In a large bowl, mix the flour, sugar and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in 5 tablespoons of the water, until just moistened. If the dough seems dry, stir in the remaining 1 tablespoon of water.
Turn the dough out onto a lightly floured surface and knead 3 times. Divide the dough into 2 pieces, pat into 6-inch disks, wrap in plastic and refrigerate until chilled, at least 1 hour.
The dough can be refrigerated for 1 day or frozen for 1 month.