2 1/4 cups (560 ml) unbleached all-purpose flour

1/2 cup (125 ml) sugar

1 pinch salt

3/4 cup (180 ml) chilled unsalted butter, cubed

4 egg yolks

• 1 tablespoon (15 ml) ice water or
• 1 tablespoon (15 ml) ice water or 35% cream

In a food processor, pulse the flour, sugar and salt for a few seconds. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolks, the water or cream and the lemon juice and pulse until the dough begins to form a ball. Remove from the food processor. Shape into a disc.

Pat the dough into a 23-cm (9-inch) pie plate. Refrigerate for 30 minutes.

With the rack in the lowest position, preheat the oven to 190°C (375°F).

Line the chilled crust with aluminum foil, scattering a few dry beans or pie weights on top to hold the foil in place. Bake for 10 minutes. Remove the weights and foil and bake for 5 minutes more. Let cool.

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