1. Stir the dry ingredients together.
2. Grate frozen butter over the dry ingredients and mix with your hands.
3. Sprinkle ice water over the flour-butter mixture, about a tablespoon at a time. Simultaneously, toss the dampened particles together.
4. Continue to sprinkle and toss until all the flour-butter particles are uniformly moistened and will barely stick together, forming a shaggy ball. It will be necessary to use pressure and work quickly so as not to soften the butter. (Slightly more or less water may be needed, depending on atmospheric conditions.)
5. Use this ball to clean the bowl of dry particles. Avoid overhandling the pastry after adding water.
6. Divide the pastry ball into two parts, one slightly larger than the other. Wrap each ball in plastic film and place inside the refrigerator until ready to roll out.
7. Let pastry balls rest in the refrigerator for 10-30 minutes, depending on how hot the weather is.

Tips:
1. Use a pastry mat. It allows you to use less flour.
2. Roll the pastry in one direction. This helps the pastry not develop gluten, which produces toughness in the crust.