Step 1 Combine the flour, sugar and salt in a bowl. Cut in the cold butter with a pastry blender until the mixture resembles coarse meal. In a small bowl, lightly beat the egg yolk and stir in the ice water. Make a well in the center of the flour mixture and pour in the egg mixture. Gently mix with a fork until the dough just holds together. Shape the dough into a flat round and cover with plastic wrap. Refrigerate 1 hour before rolling out.
Step 2 Alternately, using a food processor: Measure the flour, sugar and salt into the work bowl and process 2 to 3 seconds to mix. Scatter the butter over the top of the flour and pulse until the mixture is the texture of coarse crumbs. With the motor running, add the egg yolk and water through the tube and process just until the dough forms a ball.
Step 3Roll the chilled dough into a 10-inch circle on a lightly floured surface. Lift onto an 8-inch tart pan. Gently arrange the dough in the pan and pat onto the bottom and sides, trimming off excess dough around the edges.
Step 4Prick the bottom of the tart shell with a fork. Line the shell with aluminum foil, shiny side down. Fill with pie weights. Bake at 425 degrees for 12 minutes. Remove the pie weights and foil; bake an additional 7 to 10 minutes, until the shell is lightly browned. Remove from the oven and let cool to room temperature.