Sift together sugar, flour and salt into a bowl.
Place butter in in food processor. Whirl until smooth, about 15 seconds. Sprinkle the flour mixture over the butter in the processor. Add the egg; process just until the dough forms a mass; do not overmix. Remove the dough; divide in half. Shape each half into a 4-inch-diameter disk. Wrap each disk in plastic wrap. Refrigerate for at least 2 hours or up to 24 hours. Dough may be well wrapped and frozen up to 1 month.
When ready to shape the dough into the tart shell, let the dough stand at room temperature for 30 minutes. Lightly butter 9 x 1-inch fluted tart pan with removable bottom.
Lightly dust work surface, rolling pin and 1 disk with flour. Roll disk into 10-1/2-inch circle, lifting dough often and making sure surface stays lightly floured. Roll dough up onto rolling pin; gently unroll over prepared tart pan. Gently press dough into pan and push with fingers two-thirds up side of pan. Generously prick bottom and sides of tart shell all over with fork. Chill about 20 minutes.
Heat oven to 325 degrees F. Tear sheet of aluminum foil large enough to line tart pan. Lightly coat one side of foil with nonstick cooking spray. Line tart shell with foil, greased side down. Fill with dried beans or rice.
Bake in 325 degree F oven 15 minutes. Remove foil and beans. Continue baking 12 to 15 minutes or until golden brown. Remove to wire rack and let cool completely.
For second tart shell, repeat as above with the first tart shell. You may freeze the second tart shell. Makes 2 9-inch tart shells.