Process Butter & Flour: Combine the dry ingredients and butter in a food processor then pulse until crumbly. The butter should be the size of small peas.
Add Water: Add the chilled water to the flour mixture until a dough starts to form. If the dough is too dry, add a bit more water. Remove from the food processor and form into a smooth disc.
Refrigerate: Cover the disc in plastic wrap and refrigerate for one hour. This way the dough is plenty cold and the butter won’t melt as you work with it.
Roll Dough: Use a rolling pin to roll the dough between two sheets of parchment paper until 1/4 inch thick. Peel back the paper to make sure it’s not sticking.