Add the flour, granulated sugar, and sea salt to a food processor, then pulse briefly to blend the dry ingredients. The mixture should look evenly combined before the butter goes in.

Scatter in the cold diced butter and pulse in short bursts until the flour looks sandy with butter pieces about the size of peas. Keep some larger butter bits visible and stop while the mixture is still dry and loose.

Pour in 7 Tbsp ice water and pulse only until moist clumps begin to form, adding more water by the teaspoon only if needed. Pinch a small clump between your fingertips; it should hold together without feeling wet or sticky.

Turn the dough onto a clean surface, gather it gently, and fold it over itself only until it holds together, then divide it into 2 disks, wrap, and refrigerate for 1 hour. The disks should feel cohesive but uneven, with pale streaks of cold butter still marbled through the dough.