Instructions

1. Begin by gathering all your ingredients: 2 cups of all-purpose flour, 1/2 cup of powdered sugar, 1/2 cup of unsalted butter (chilled and diced), 1 egg yolk, and 2-3 tablespoons of cold water.
2. In a large mixing bowl, combine the all-purpose flour and powdered sugar. Use a whisk to mix them together thoroughly, ensuring there are no lumps.
3. Add the chilled, diced unsalted butter to the flour and sugar mixture. Using your fingers, a pastry cutter, or a fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This process is known as "cutting in" the butter.
4. Once the mixture has reached the desired crumbly texture, create a small well in the center and add the egg yolk. Gently mix the yolk into the flour mixture using a fork or your fingers.
5. Gradually add cold water, one tablespoon at a time, mixing gently with your hands or a spatula until the dough begins to come together. Be careful not to overwork the dough; you want it to be cohesive but still tender.
6. Once the dough has formed, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.
7. After chilling, remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly. This will make it easier to roll out.
8. On a lightly floured surface, roll out the dough into a circle about 1/8 inch thick, ensuring it is large enough to fit your pie dish. If the dough cracks, simply patch it with your fingers.
9. Carefully transfer the rolled-out dough to your pie dish, pressing it gently into the corners. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang.
10. Fold the overhanging dough under itself to create a thicker edge, then crimp the edges with your fingers or a fork for a decorative finish.
11. Preheat your oven to 375°F (190°C). If you plan to blind bake the crust, prick the bottom of the crust with a fork to prevent bubbling.
12. Line the crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up during baking.
13. Bake the crust in the preheated oven for about 15-20 minutes, or until it is lightly golden and cooked through. Remove the weights and parchment paper for the last few minutes of baking to ensure the bottom cooks evenly.
14. Once baked, remove the crust from the oven and allow it to cool completely before filling it with your desired filling.