Coarsely grate the butter (I use a box grater) and place it in the bowl of a food processor. Add flour and briefly pulse. Add 3 TBSPs of ice-cold water and pulse until the dough starts to come together. If needed add more water by the tablespoon. You have to be able to pinch dough together with your fingers. Form dough into a disk, wrap well and chill in the refrigerator for 1 hour or overnight.
Allow dough to rest at room temperature for 5 minutes before rolling. Preheat oven to 425°F (220°C), with a rack in the middle of the oven. Flour your work surface and roll out the dough, rotating it as you do so, so it doesn’t stick. Roll it out slightly bigger than the pan.
Transfer to a 9-inch (23-cm) tart pan (that you previously brushed with oil to prevent sticking). Press dough into the bottom and up the sides, slice away any overhang. Pierce pastry with a fork, line it with oiled parchment paper and fill with dry (or baking) beans.
Transfer pan to a baking sheet and bake for 10 minutes. Remove the beans and bake for another 5-10 minutes until the crust is fully baked, almost golden. Take out of the oven and set aside; lower the oven temperature to 350°F (175°C).