Ingredients:

Directions:

1. Measure dry ingredients together in a small bowl and whisk to combine, place in the refrigerator or freezer to make cold.
2. Cube butter into 1/2 inch squares, add to dry ingredients and freeze till very cold.
3. Combine egg yolk, milk and water and whisk to combine, keep chilled.
4. Once all ingredients are thoroughly chilled transfer dry ingredients and butter to a food processor and pulse until small pieces of butter has been pulsed to about the size of dried lentils.
5. Add milk mixture and pulse till a dough forms and when pressed together the dough forms one single mass.
6. Press into a disk and chill for 20-30 minutes till chilled yet still pliable.
7. Roll into a circle 1/4 inch thick and turn into pie pan and crimp edges. Freeze till hardened and blind bake at 350F for 30 minutes then remove weights and prick with fork and bake till golden brown 15-20 minutes.