Makes 1 pie crust or tart shell large or 8 tartlets
1½ cup all-purpose flour
2 tablespoons sugar
½ cup (1 stick) unsalted butter, chilled and cut into cubes
1 egg yolk
1 to 2 tablespoons ice water
In a medium bowl, combine flour and sugar. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk, and add to flour mixture with 1 to 2 tablespoons of ice water. Mix just until dough comes together without being wet or sticky. Turn out dough from bowl onto work surface, and knead once or twice to combine. Flatten into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.