Instructions: In a food processor, pulse together flour, sugar, and salt until combined. Add cold butter and pulse until mixture resembles coarse crumbs. In a small bowl, whisk together egg yolk and ice water. Pour egg mixture into the food processor and pulse until dough comes together. Turn out dough onto a lightly floured surface and knead briefly until smooth. Wrap dough in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 375F 190C. Roll out dough on a floured surface to fit tart pan. Press dough into tart pan and trim excess. Prick bottom of crust with a fork and chill for 15 minutes. Line tart shell with parchment paper and fill with pie weights or dried beans. Bake crust for 15 minutes, then remove weights and parchment paper. Return crust to oven and bake for an additional 10-15 minutes, or until golden brown. Allow crust to cool completely before filling.