2 1/4 stick unsalted butter, cold and cut into small pieces
1/4 to 1/2 cup ice water
1. Pulse flour, sugar, and salt in a food processor until combined. dd butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
2. Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. Dough can be refrigerated overnight or frozen for up to 3 months.
To make pastry leaves for garnishing: roll out dough to a 1/4-inch thickness on a lightly floured surface and cut out leaves using floured leaf-shaped cookie cutters. Bake on a parchment-lined baking sheet at 350F, rotating sheet halfway throuh, until pale gold, about 12 minutes.