Cut the butter into approximately 1.5 cm cubes and chill them in the fridge before you start cooking. If you're in a rush, cut the butter and chill it in the freezer.
Put the ingredients marked with ☆ in a cup to make ice water. Measure the flour in a bowl, then measure and add the butter, salt and sugar. Stir well.
Use one hand to cut up the chunks of butter with a scraper, and the other hand to get rid of the clumps by mashing the butter and flour, using a rubbing motion.
Measure out 2 and 2/3 tablespoons of ice water and add to the mixture, then use the scraper to mix the whole thing into one mass. It's alright if there is some loose powder left over.
Once the majority of the dough has been collected in a ball, cut the dough in half and place it on top of the rest. Repeat so that the dough has 4 layers.
Wrap the dough in plastic wrap and flatten it to 1 cm thickness. Place it in the refrigerator to chill for 2 hours. If you're going to keep the dough for a long time, place it in the freezer as it is. It will keep for 1 month.
You can make this in a food processor too. In this case, put in the flour, salt and sugar and pulse them together quickly before adding the butter and processing it again vigorously.
If the butter becomes powdery, add water and mix until the dough forms. It's then finished. Please store it as explained in Step 6.
Story Behind this Recipe
I made a complete pie crust dough that didn't require many dishes that needed to be washed.
You can make this with salted butter too. If you do, please make it with half the amount of salt. In the summer, chilling the flour will make it easy to use. If you don't have a scraper, please use a fork to do Step 3. Perhaps using a fork is easier.