Place flour, salt and sugar in the bowl of a food processor and pulse to combine
Add the chilled and cubed butter and pulse until it looks like a course meal
Continue pulsing and slowly add water at a slow stream and process just until the dough comes together
Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined; form a disc with the dough, wrap with plastic wrap and refrigerate fo 30 minutes or until ready to use
Preheat the oven to 350 degrees F
Roll out the pie dough on a lightly floured surface to ⅛ inch thick
Transfer the dough to a 9 inch tart pan and gently press the dough to take the shape of the pan; Leave approximately 1 inch of dough hanging over the edge, cutting the remainder of the dough off by pressing down on the edge of the tart pan to create a smooth and even cut.
Using a fork, press small holes in the bottom of the shell to prevent the dough from bubbling up while baking, place a piece of parchment over the tart shell and place pie weights in the tart shell. Refridgerate the tart shell for 10 minutes before baking.
Bake the tart shell 25-30 minutes or until the edges are a light golden brown color and then remove the tart from the oven, remove the pie weights from the shell and place the tart shell back in the oven for 5 minutes to allow the bottom of the dough to cook through.