|In the bowl of a food processor, combine flour, salt, and sugar.
Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
With the machine running, add ice water in a slow, steady stream through feed tube.
Pulse until dough holds together without being wet or sticky. Be careful not to process more than 30 seconds.
To test, squeeze a small amount together: if it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls.
Flatten each ball into a disk, and wrap in plastic.
Transfer to the refrigerator, and chill at least 1 hour.
Dough may be frozen for up to 1 month
To bake the crust without a filling:
Preheat the oven to 190°C (374°F)
Remove the dough from the refrigerator and roll it out into 1/3 cm thick.
Fit the dough into a pie/tart pan.
Trim excess dough.
Chill for 15 minutes.
Place a parchment paper over the dough and fill with pie weights, or any kind of beans.
Transfer to the center of the oven and bake for 15 minutes.
Remove the pie weights and parchment paper and bake for additional 5-10 minutes, until the crust is golden.
Remove from the oven and let it cool.