Step 1 Combine the flour, sugar, salt and butter in a food processor or large bowl; cut them together until the mixture resembles coarse cornmeal. Add the water 1 tablespoon at a time, stirring constantly or processing until the dough begins to come together.
Step 2 Remove the dough from the bowl and knead it lightly and briefly to make a smooth mass. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Step 3On a well-floured work surface, roll out the dough into a circle about 11 inches in diameter. Roll the dough back onto the rolling pin and transfer it to a buttered 9-inch tart pan with a removable bottom. Unroll the dough and gently press it into the pan. Press the overhanging dough against the edges of the pan to cut away the excess. Refrigerate for 30 minutes.
Step 4Heat the oven to 425 degrees. Prick the crust with a fork. Line the crust with a sheet of aluminum foil and fill it with dried beans or pie weights. Bake the crust 10 minutes. Remove the foil and beans and bake until the crust is golden brown and firm, an additional 12 to 15 minutes. Remove the crust from the oven and cool to room temperature.