Using the large holes of box grater, grate 2 tablespoons butter and place in the freezer. Cutting the remaining 8 tablespoons butter into ½-inch cubes.

In a food processor, pulse together ¾ cup flour, sugar, and salt, until combined.

Add cubed butter and process until paste forms, about 30 seconds.

Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses.

Transfer mixture to a bowl. Add grated butter and toss until butter pieces are separated and coated with flour.

Sprinkle 2 tablespoons ice water over mixture. Toss with a rubber spatula until the mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with a spatula until dough sticks together. Transfer dough to a sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form a compact, fissure-free mass. Wrap in plastic and flatten to form 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on the counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let the dough thaw completely on counter before rolling.)