1 1/4 cups all-purpose flour (spooned and leveled) plus more for work surface
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter cold, cut into pieces
2 to 4 tablespoons ice water
In a large bowl, using a pastry blender, combine flour, salt, and sugar. Add butter, and cut in with pastry blender until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle with 2 tablespoons ice water, and continue to work dough with pastry blender until crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overwork.
Turn dough out onto a lightly floured work surface; form into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. (Or wrap in plastic, place in a re-sealable plastic bag, and freeze up to 3 months. Thaw in the refrigerator before rolling.)