In a food processor, place the flour, salt, and sugar and process until combined.
Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Add 3 tablespoons water and process just until the dough holds together when pinched.If necessary, add more water. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour or until firm.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll the dough until it is 1/8 inch thick.
Using a 4 inch round cookie cutter, cut out 12 rounds. Gently place the rounds into a 12-cup muffin pan, crimping edges as desired.
Cover and place in the refrigerator while you preheat your oven and make the filling