Instructions

Process 1½ cups flour, sugar, and salt in food processor until combined, about 5 seconds. Pinch off ½-inch pieces of oil into flour mixture and pulse until sticky and dough just begins to clump, 12 to 15 pulses. Redistribute dough around workbowl, add remaining 1½ cups flour, and pulse until just incorporated, 3 to 6 pulses; transfer to large bowl.
Sprinkle ice water over top of dough, then, using rubber spatula, fold and press dough to fully incorporate water and bring dough together, being careful not to overmix. If dough doesn't come together, add up to 2 tablespoons ice water, 1 teaspoon at a time. Divide dough in half and form each half into 4-inch disk. (Dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days or frozen for up to 1 month. Let dough sit at room temperature to soften completely before rolling out, about 2 hours if refrigerated or 4 hours if frozen.)