In the food processor, add flour, sugar, salt and pulse for 8 times. 

Cut cold butter into small cubes and place in food processor. Pulse 50 times till it's crumbly.

Add 1 tablespoon of water, turn on food processor and blend in a ball forms.

Divide the dough in 3 pieces, wrap in plastic wrap and place in freezer for 15 minutes.

Roll the dough out to about 1/4 inch thick. Cut out a circle, and fit into the mini muffin tin.

Preheat oven to 375F. Place the muffin tin in refrigerator while the oven is heating up.

Bake 10-12 minutes till golden brown. Let cool in the tin, then move to cooling rack.