Instructions

 Whisk flour, sugar, and salt together in bowl. Add melted oil and water and stir with rubber spatula until dough forms. Roll dough into 12-inch circle between 2 large sheets of parchment paper. Remove top sheet of parchment and, working quickly, gently invert dough (still on bottom sheet parchment) onto 9-inch tart pan with removable bottom. Center dough over pan letting excess dough hang over edge and remove remaining parchment. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough. Prick dough all over with fork, then wrap pan loosely in plastic wrap and refrigerate for 30 minutes. (Dough-lined tart pan can be refrigerated for up to 24 hours or frozen for up to 1 month).
 Adjust oven rack to middle position and heat oven to 350 degrees. Line chilled tart shell with double layer of aluminum foil and fill with pie weights. Bake on rimmed baking sheet until tart shell is evenly pale and dry, 30 to 35 minutes, rotating sheet halfway through baking.
 Remove foil and weights and continue to bake tart shell until light golden brown and firm to touch, about 20 minutes, rotating pan halfway through baking. Set aside to cool completely. (Cooled crust can be wrapped in plastic wrap and stored at room temperature for up to 24 hours. Do not refrigerate or crust will become hard.)