Place flour, salt and sugar into a food processor and pulse briefly to combine (or combine by hand in a large bowl).

Add cold butter, pulse (or cut in by hand with two table knives) until mixture resembles coarse meal, about 10 seconds in the food processor.

Add 3 tablespoons ice water and pulse (or mix with a fork) just until the dough begins to come together.

Turn dough out onto a cutting board or smooth surface and form into a flattened disc.

Wrap in plastic or wax paper and refrigerate for several hours, or overnight.

Preheat oven to 425°F.

Roll out dough on a lightly floured surface.

Press lightly into the bottom and sides of a removable-bottom tart pan.

Trim off excess dough so that it's even with the top of the pan, then prick sides and bottom all over with a fork.

Place pie weights, dried beans or rice on a piece of foil or parchment paper in bottom of shell to keep pastry flat while baking.

Bake 10 to 15 minutes, or until crust is just golden.

Remove foil and pie weights and reduce oven temperature to 375°F.

Continue baking until the pastry is completely dry on the bottom and golden brown, 8 to 10 minutes longer.

Set aside to let cool completely before using.