This is a wonderfully flaky, buttery pastry. For a single-crust pastry, use half the ingredients, but don’t halve the egg yolk. You will need slightly less than half the amount of ice water to mix the dough.
Recipe information
Yield
makes one 9-inch double-crust pie
Ingredients
Preparation
Step 1
Put the flour into the bowl of a food processor fitted with the steel blade. Add the butter and process, using on/off pulses, just until the mixture resembles coarse cornmeal. Put the mixture into a large bowl.
Step 2
Combine the egg yolk, lemon juice, and 2 tablespoons of the water. Drizzle this over the flour mixture; toss with a fork or spatula until the dough comes together in a ball, adding the remaining water if necessary. Smooth the ball and press it into a disk shape. Wrap the dough in plastic wrap, and refrigerate for 2 hours or overnight.
