In a large mixing bowl, whisk flour, sugar, and salt to combine.

Add butter to flour mixture and toss with fingers until butter pieces are thoroughly coated with flour mixture.

Using your fingertips, pinch and flatten butter, then rub it between your fingertips until a sandy texture forms, 3 to 4 minutes.

Drizzle water over flour mixture and use a bench or dough scraper to incorporate until large clumps form.

Tip mixture out onto un-floured countertop and, using the heel of your hand, smear the mixture into the countertop away from you, then use a dough scraper to gather the dough back together.

Repeat 2 to 3 times, until a shaggy dough forms, then use your hands to gently squeeze the dough together.

Do not overwork; dough should hold together but still feel slightly crumbly, not wet or sticky.

Flatten into a 6-inch disc. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour, or up to 24 hours.

Using as much flour as needed, roll dough to ⅛-inch thickness and 10 inches wide, adding more flour to the rolling pin or surface as needed to prevent the dough from sticking.

Gently transfer dough to 9-inch tart pan. Using lightly floured fingertips, press dough into the bottom edge and fluted sides of the pan; using a pastry brush, dust off any excess flour.

Refrigerate until dough is firm to the touch, about 30 minutes.

Using a sharp paring knife, trim away excess dough from the edges so that the dough is level with the top of the pan.

Refrigerate tart shell for at least 1 hour or up to 24 hours.

Using a fork, prick tart dough all over. Freeze tart shell for 30 minutes.

To Bake: Adjust oven rack to middle position and preheat oven to 400°F (205° C).

Place a crumpled sheet of baking parchment inside the frozen shell and fill to the brim with dried beans, sugar, raw rice, or baking weights.

Bake crust until edges are firm and lightly golden brown, 23 to 27 minutes.

Remove tart crust from oven and carefully remove parchment and weights.

Return crust to oven and bake until golden brown around the edges, 7 to 10 minutes.

Transfer to a wire rack and allow tart to cool completely, 45 minutes to 1 hour, before filling or removing from tart pan.