Place flour, salt and butter in a food processor. Pulse until mixture resembles coarse cornmeal. Combine eggs and ice water with a whisk in a small bowl before adding to flour mixture. Pulse until moist crumbs start to form, but no longer.
Roll dough into a ball, wrap in plastic wrap and refrigerator for 30 minutes or up to four hours.
Roll out dough to a 14 inch round. Fit into a 9-inch springform pan. Fold, press and arrange sides for even thickness.
Trim the top of the springform pan by using a knife, so that the crust is even around the entire circumference.
Preheat oven to 400 degrees.
Line crust with parchment; fill with dried beans, rice or pie weights. Bake 20 minutes, remove paper and beans. Bake until golden, approximately 10-15 minutes. Let cool.