In the food processor, we put the flour, sugar, and salt. We pulse to mix (this is a task always done by one or more of the kids).
The butter from the freezer is added all at once and pulsed about 10 times until the size of peas. Lastly, we drizzle in just about half of the water, through the feed tube, with the machine running. This takes about 15 seconds, just until the dough comes together. We do not want it overprocessed, but we also want it to have enough water so it is not too crumbly. The remaining ¼ cup or so of water is discarded.
The dough is put on a sheet of plastic wrap and divided into two. Each is flattened into a disk, wrapped well with additional plastic wrap, and refrigerated for at least an hour before rolling out.