Mix the flour and salt in a bowl. Cut in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal or tiny peas. Whisk the egg yolk and the ice water together in another bowl, add to the flour mixture, and blend until the pastry is smooth and holds together in a ball. You can roll this dough out with a rolling pin, but you would have to chill it, wrapped in plastic, for at least 20 minutes. Or you can pat it into a pie or springform pan with your hands. Pull the pieces of dough from the ball and press them over the bottom and sides of the pan, using the heel of your hand. The dough should be thick enough to hold the filling, but be careful that it is not too thick, around the bottom edge, or the finished tart seem coarse. If there’s time, cover the lined pan snugly with foil and refrigerate it before filling and baking it. Bake as directed by the filling recipe. Or prick the bottom with a fork and bake it unfilled for 12 minutes in a preheated 425 degree oven. If you use a springform pan, do not remove the sides until you are ready to serve the tart.

Fannie Farmer

One, if you eat whole pies

30

i find that the chilling is really not optional, as it never works for me unless i chill it. i also end up having to take chunks in my hand and just pressing them into the pan till there are no holes. rolling doesn't work.

1 cup flour

1/4 teaspoon salt

1/4 pound butter, cut into small pieces

1 egg yolk

2 tablespoons ice water