Using a food processor or by hand, cut together the butter, flour, sugar, and salt until just barely blended (there should still be large pea size bits of butter in the mix).

Add the ice water a little at a time, pulsing the processor a few times each time you add the water or tossing with a fork. Only add enough water for the dough to just hold together. It may appear a little lumpy, which is fine.

Pull off 10 equal pieces of dough and roll them into balls and place into a bowl or onto a plate.

Cover with a slightly damp paper towel and chill for 30 minutes.

Remove the dough from the refrigerator, one ball at a time.

Use your hands to press the dough into a thick disk.

On a lightly floured surface, roll the dough into a 6-inch circle.

Dust with flour and place the dough on a plate and keep cold in the refrigerator while you repeat the process with the rest of the dough.

Dough can be stored in the freezer at this point by placing a sheet of waxed or parchment between each round and then wrap in plastic.