In a food processor, combine the flour, salt, and 2 tablespoons of the sugar.
Add the butter and pulse until the mixture resembles coarse meal.
Add cold water, 1 tablespoon at a time.
Pulse until the dough comes together but is still slightly crumbly.
Turn the dough onto a lightly floured surface and knead gently.
Shape the dough into a flattened ball and wrap with plastic wrap, and refrigerate for at least 20 minutes
Once the dough is chilled, place on floured surface and roll the dough into a size larger than your cast iron pan.
Place the dough over your pan and allow the dough to hang over the edge. Don't worry if the crust looks a bit rustic.