Using a food processor, pulse together the flour, sugar and salt. Add in about half of the utter and pulse until the butter is incorporated and the mixture starts to look like sand. Add in the remaining butter and pulse again until the rest of the butter is incorporated.

With the machine running, slowly pour the cold water through the shoot. As soon as the mixture starts to come together and form a ball, immediately stop the machine and turn dough out onto a lightly floured surface. Knead 10-12 times until mixture forms a ball.

(Alternatively, you can work in the butter using a pastry cutter or your fingers. Once the butter is about pea-sized, create a well in the middle of the dough and slowly add the water, mixing until a dough is formed.)

Using a lightly floured rolling pin, roll dough until you get a rectangle, roughly a quarter of an inch high. Fold dough into a letter fold, turn, and roll into a rectangle again. Repeat this process five or six times. Wrap dough in plastic and store in fridge for at least two hours before using.