Chill 8 tbsp (1 stick) unsalted butter, cut into small cubes, in freezer. In food processor, pulse 1¼ cups all-purpose flour, ½ tsp salt, and 2 tsp sugar to combine. Add 4 tbsp butter and pulse until pea-size crumbs form. Pulse in remaining butter until crumbly. Drizzle in 3 tbsp ice water. Pulse to combine. Continue pulsing in water, 1 tbsp at a time, until dough holds together when squeezed. Transfer to bowl and pat into ball. Wrap in plastic wrap and flatten into disk. Refrigerate at least 45 min. or up to 2 days before rolling and placing in pie plate.
