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everything refrigerator-cold

flour + salt + 1 tbsp sugar, then cut in the cold butter until the largest pieces are the size of peas and the rest is coarse meal + ice water a tablespoon at a time only until the mass holds when squeezed. The pea-sized butter is the whole point: it stays solid until the oven, then flashes to steam and pries the dough into layers. Butter warmed to the texture of paste blends into the flour instead and bakes mealy, and every extra spoon of water builds gluten you will taste as toughness. Divide in two discs, one slightly larger.