1-First, combine 2 1/2 cups of all-purpose flour, 2 teaspoons of granulated sugar, and 1 teaspoon of salt in a large bowl. Stir them until evenly mixed, which helps distribute the flavors well.

2-Next, add the 1 cup of chilled, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter in until it forms pea-sized pieces, creating those layers that lead to flakiness.

3-Gradually drizzle in the 1/2 cup of ice water, a little at a time, and mix gently with a fork. Keep going until the dough starts to clump together, but stop if it feels too dry you can add extra water as needed.

4-Transfer the dough to a lightly floured surface and fold it repeatedly until it’s fully incorporated. Shape it into a ball, then divide it in half and flatten each half into a disc about 1 inch thick.

5-Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours. This resting time is key to avoid toughness, so don’t skip it. If the dough warms up during rolling, chill it again for better results.