Combine all the ingredients in the bowl of a food processor. Pulse the mixture until it looks like coarse meal, and all the butter is in very small bits.
Slowly add the cold water until a loose, dough is formed. You should be able to see little chunks of butter in the dough, these will steam and form the flaky layers of your crust. Pack the dough into a ball and refrigerate to allow the butter to hydrate for 30 minutes.
Remove the dough from the refrigerator and roll out on a surface dusted with the flour mixture until it is very thin, about 1/4 in. Place the dough over a quiche or tart pan, pressing it into the edges of the pan, but making sure not to stretch it, which would cause the dough to shrink as it bakes.
Cover the crust in the pan with aluminum foil, fill with the pie weights, and bake for 30 minutes at 325, or until the crust is lightly golden. Remove the weights and bake the crust for 5 minutes more. Remove the crust from the oven and reserve until needed.