In a large bowl, combine 1 1/2 cups of the flour, the sugar (if using), and the salt.

Using a pastry blender (or two forks), cut the cold cubed butter into the flour mixture until it resembles large breadcrumbs.

Add the remaining flour and continue working the mixture until the pieces are the size of peas.

Add 4 tablespoons of the ice cold water and mix gently by hand. Add additional water, a tablespoon at a time, until the dough can be pinched together without breaking; do not add too much or the crust will be chewy.

Divide the dough into two balls and use immediately or chill as needed before rolling and baking.