In a food processor*, combine the flour, granulated sugar, salt, and butter, and pulse 4 or 5 times, or until pea-sized butter pieces are still visible. Add 1 tablespoon (15 ml) of the cold water at a time, pulsing one or two times after each addition. Stop adding water and pulsing when you notice that the dough comes together and starts to clump.
Without kneading the dough, transfer it to a sheet of plastic wrap and form into a 1- to 1 ½-inch (2.5- to 4cm)-thick disk. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
After chilling, on a lightly floured surface, roll out the dough into an 11-inch (28cm) even circle and transfer to a 9-inch (23cm) pie dish. Evenly press the dough into the bottom and against the sides of the pie dish and flute the edges. Freeze it for 30 minutes.
While the crust is in the freezer, preheat the oven to 375°F (190°C).
Line the chilled crust with parchment paper and weight it down with pie weights, distributing the weights evenly and also pressing them lightly against the sides to prevent the sides from shrinking too much.
Bake for 10 minutes. Then, remove it from the oven and, taking care not to burn yourself, remove the weights along with the parchment paper. Set aside.