Use this pate brisee as the crust for our Tomato Pie. To save time, you can make the crust a day in advance, fit it into a baking pan, and store it covered in the refrigerator.
Combine flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 10 seconds.
Add ice water in a slow, steady stream through feed tube of food processor with machine running until dough holds together, no more than 30 seconds.
Turn dough onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour.