In a large bowl, whisk together the flour with the Redpath® Golden Yellow Sugar, Redpath® Granulated Sugar, and salt until well blended. Place into the freezer to chill; 5 minutes.
Add in the cold, cubed butter into the chilled dry ingredients. Toss to coat butter with the flour. With a pastry blender (or with your fingertips), work quickly to cut the butter into the flour until it resembles coarse sand with some pea-sized pieces scattered throughout.
Add in the ice-cold water, gently tossing the flour-butter mixture with the water until no water remains. Once this occurs, squeeze the dough together with your hands. If you find that the dough isn’t coming together, add another tablespoon (15 ml) of ice water to the dough until the dough just comes together.
When the dough starts coming together, transfer the mixture onto a flat work surface and begin squeezing the dough by pushing the dough together towards the middle. Gently pat the dough into a disc, divide in half, reshape into two discs and wrap in plastic wrap. Place dough into the fridge to chill and to allow the dough to relax; 1 hour to overnight.
Preheat oven to 425°F (218°C) Line two baking sheets with parchment paper.
After dough has chilled, remove from the fridge, and transfer to a lightly floured work surface or parchment paper. Lightly dust the surface of the dough with more flour, (place a second piece of parchment over the dough if rolling between parchment paper sheets) and begin rolling the dough. Working from the centre outwards, roll the dough into a ⅛-inch thick circle about 12 inches in diameter. Ensure dough is not sticking to the work surface.
Carefully transfer the rolled dough onto the parchment-lined baking sheet.