Mix the flour, sugar, and salt in a standing mixer with the paddle attachment. Once mixed turn off the speed and add the butter, use a spoon to coat the butter with the flour mixture. Turn onto speed to 2 and let mix until texture is like coarse sand, about 1 minute. Then at a speed of 4, slowly drizzle in the cold water. Let it mix until the dough forms and comes together, should be a minute or less.
Move dough onto a floured surface. Knead the dough and create a ball, then slice in half and wrap with cling wrap or parchment or bee's wrap and place in the fridge. This dough does not need to stay refrigerated overnight, and will be ready whenever you need it.
You can also freeze the dough in a an air-tight container and keep until ready for up to one month.
Notes
- Mixer: this can be made in a stand mixer or food processor. Or of course, by hand, it just takes more effort.
- Resting time: no resting time is needed.
- 2 Doughs: this does make two doughs so you can use it for 2 open face pies or quiches or for a fully covered or lattice pie.