1teaspoonwhite or cider vinegaroptional for a less elastic dough, prevents shrinkage
In the bowl of a food processor, combine flour, salt, and sugar. Add butter cut in small cubes and very chilled, process until the mixture resembles coarse meal, 8 to 10 seconds. You will be able to still see butter particles.
With the machine running, add ice water and vinegar if using, in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Finish the dough by hand by gently working it until it sticks together.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Decrease butter to 175g for a less crumbly and more compact dough. You can flavor it with lemon zest, orange , almond flavoring, cocoa powder, rum or cognac, parmesan, cheddar etc.