Scatter the cold, cubed butter evenly over the flour mixture. Pulse 3-4 times. Scrape down the bowl, then pulse 3-4 more times. The mixture should look like sand.

Add the egg yolk and pulse another 2- 3 times. The mixture will look about the same, but with a slight yellow tinge.

While the food processor is running, drizzle in 2 tablespoons of the cold water. If the dough is too dry to hold itself together, add up to one more tablespoon a little bit at a time. You don't want the mixture to become too wet.

Once the dough is finished. Dump it onto some cling wrap. Use the cling wrap to shape it into a ball. Flatten the ball into a disc, wrap and chill for 30 - 45 minutes. You can chill the dough for longer, just let it warm up on the counter until it is pliable, but still cold.

After the pastry dough has had enough time to chill, roll the dough into a 12 inch circle on a lightly floured work surface. Continue to move the dough around to make sure it is not sticking. Add more flour underneath if it begins to stick.

Once the dough is chilled, prick the bottom of the shell all over with a fork to prevent it from puffing up in the oven. Use an oven bag or parchment paper and cover the shell with pie weights. Bake for 10 minutes.

Remove the pie weights and bake for an additional 10- 15 minutes. Remove from the oven and allow the shell to cool completely before assembling.