¾ cup (150 g) unbleached all-purpose flour

¼ cup (53 g) sugar

¼ tsp salt

6 tbsp (85 g) cold unsalted butter, cubed

1 tbsp (15 ml) cold water

1 egg yolk

In the food processor, combine the flour, sugar and salt. Add the butter and pulse for a few seconds at a time until the mixture forms coarse, pea-sized crumbs. Add the water and the egg yolk, and pulse until the ingredients are just blended. Add cold water if needed. Remove the dough from the food processor and shape into a disc.

On a floured work surface, roll out the dough into a 16 x 6-inch (40 x 15 cm) rectangle. Transfer and press the crust into a 14 x 4-inch (30 x 10 cm) rectangular pie plate with a removable bottom. Refrigerate for 30 minutes, or place in the freezer for 15 minutes.

With the rack in the lowest position, preheat the oven to 400°F (200°C).

Cover the crust with aluminum foil. Weigh down the crust with pie weights or dry beans.

Bake for 20 minutes. Remove the weights and aluminum foil and bake 5 more minutes, or until the crust is golden brown. Let cool.

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