Butter or spray a 9-inch pie pan with a removable bottom, making sure it has been generously sprayed. Set aside.
Pulse flour, salt, and sugar in a food processor a couple of times to mix ingredients.
Throw in butter and pulse until rough dough forms.
Then add eggs one a time and pulse until the dough barely comes together.
Place dough on a work surface – knead just enough to incorporate all the flour, working the dough as little as possible. (Do not overwork it, or it’ll be tough.)
When it’s ready, the dough will be barely moist and come together into a ball.
Lightly press the dough into the prepared pie pan – working from the center up until the bottom and sides are fully covered with pastry – again, be very gentle when pressing the dough into the pie pan.
Place the pie pan in the freezer for at least 30 minutes (or longer); this helps prevent the dough from lifting- if you are in a rush, then bake it after loading it down with beans to prevent rising.
Preheat oven to 400℉/205℃ and place the rack in the center of the oven.
Bake the crust for 20-25 minutes or until it's dry and golden brown. Set aside.