In mixing bowl, combine, flour, sugar and salt, whisk to aerate and combine evenly.

Add diced butter, mix with hands to crumbly texture, then add ice water, continue mixing, then turn onto work service, bring dough together using bench scraper, then wrap with plastic and rest 4 hours in cooler before use.

Bake at 180°C for 18 minutes with rice, then remove rice and continue baking for 23 minutes.