Preheat oven to 425°F and arrange an oven rack so that it's on the lowest setting. Generously spray a fluted tart pan with a removable bottom with cooking spray, making sure to get into all the nooks and crannies. Set aside.
Lightly flour the dough with your hands and begin pressing it out into a larger disc. Again, try not to handle it too much so your hands don't melt the butter. When it’s not quite the size of the bottom of the tart pan, switch to a rolling pin, rolling it out until it's about ⅛" thick.
Gently fold the edges of the tart in, creating a galette-like shape that's slightly smaller than the bottom of the tart pan. Carefully pick the galette up and place it in the center of the tart pan. Then, unfold the edges of the dough so that they're draped over the sides of the pan.
Make your way around the tart, carefully lifting the draped edges of the dough with one hand and using the backs of your fingers on the other to press the dough into the bottom corners and sides of the tart pan.
Run a rolling pin across the top of the tart pan or use a sharp knife to trim the excess dough hanging over the edges of the tart pan. Use the dough scraps to patch any thin spots or cracks in the crust.
Use a fork to dock the surface of the pie crust, including the sides, to prevent bubbling. Freeze for at least 20 minutes before baking. Spray a sheet of aluminum foil with cooking spray and press it greased-side down onto the surface of the frozen tart crust to prevent it from getting too dark. Leave enough foil overhang so that you can easily grab it later. Sprinkle your pie weights of choice* onto the aluminum foil. Place the tart on a sheet pan and bake it for 12 minutes at 425°F. Then, remove the foil and pie weights, reduce the oven temperature to 350°F, and bake an additional 10 minutes. The crust should be a light golden brown color.Remove and let cool. Your tart is now ready to be filled.