In the food processor, pulse the all-purpose flour and salt to combine.
Add the cold butter cubes and continue pulsing until coarse crumbs form.
Add the ice cold water and continue pulsing until a dough ball forms.
Flatten the dough ball into a disc and wrap in plastic wrap. Chill at least 30 minutes.
When the dough has chilled, roll it out onto a lightly floured surface until it's approximately 2" larger in circumference than the tart pan.
Lightly roll the dough around the rolling pin and carefully transfer it to a tart pan that has been liberally sprayed with baking spray.
Gently unroll the dough from the rolling pin over the tart pan.
Carefully press the dough into the corners of the pan, and up the sides.
Use light pressure to press the rolling pin over the top of the tart pan to trim off the excess dough.
Place the tart pan on a parchment paper (optional) baking sheet and chill for approximately 20 minutes.
Once chilled, dock the bottom of the pie crust with the tines of a fork, or line the inside of the tart dough with parchment paper and pie weights (this will prevent the crust from bubbling).
Bake in a preheated 400 F degree (205 C) oven for 10 minutes. Remove the pie weights (if using) and continue baking for an additional 5-7 minutes.