To make the pastry combine flour, sugar and salt and place in the freezer for an hour.
Cut the butter into π inch pieces.
Put flour mixture in the bowl of a food processor, add butter and pulse until butter forms small bits.
Add ice water and process until dough comes together.
Form into a disc, wrap in plastic wrap and refrigerate at least 30 to 45 minutes.
Preheat oven to 375 degrees.
On a floured surface roll dough into 1/8 inch thick circle, large enough to hang slightly over the sides of a 10-inch tart pan with removable bottom.
Cut off excess dough with a sharp knife.
Line shell with aluminum foil, then fill with dried beans or pie weights.
Bake 10 minutes.
Remove beans and foil; prick bottom of the shell with a fork to allow steam to escape.
Bake another 20 minutes until browned.
Cool to room temperature.