Mix on low speed with the paddle attachment until the butter forms almond-size pieces, 2 to 3 minutes. Add oil and mix for 30 seconds to incorporate. Add 3 tablespoons water and mix until the dough just comes together, with flecks or streaks of butter. Add up to 1 tablespoon water if it seems dry. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.