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Lightly butter, or spray with a non stick vegetable spray, an 8 or 9 inch (20-23 cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine.
Add the cold butter and pulse until the pastry starts to come together and form clumps.
Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.
Gently pierce the bottom of the crust with the tines of a fork.
Cover and place the pastry crust in the freezer for 15 minutes to chill.
Preheat oven to 425 degrees F (220 degrees C) and place rack in the center of the oven.
Place the tart pan on a larger baking sheet and bake the crust until golden brown, about 13 - 15 minutes.
Remove from oven and place on a wire rack to cool.