In a food processor, add the flour, sugar and salt. Handling the butter as little as possible, cut into small cubes and blitz all together for about 20 or so seconds until it is all incorporated.
Add 60-80ml of the ice water and blitz again until a dough ball forms. Stop immediately.
Flour a surface, a large rolling pin, and the dough ball itself. Press the dough ball until it takes on a basic flat form then start rolling it out and adding flour as needed until its about 1.5-2.5cm thick. Handle the dough as little as possible.
Cut into 4 squares and flour the top of each square. Stack the squares on top of each other and roll flat again. Cut in half, flour, and roll again, this time rolling it out into a large square about ½-1 cm thick.
Place on a sheet of baking paper and cover with a second piece of baking paper. Refrigerate for at least 2 hours but preferably for 12 hours or more.