In a large bowl, whisk together the flour and sugar.

Add the chilled, cubed butter.

Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter bits remaining. 2.

In a small bowl, beat the egg, egg yolk, and vanilla extract together until well combined.

Pour this over the flour mixture. 3. Gently mix with a fork until the dough starts to come together.

Turn the dough onto a clean surface and knead gently 3 or 4 times just to incorporate all the flour.

Form the dough into a ball, then flatten it into a 1-inch thick disk. 4.

Wrap the disk in plastic wrap and chill for at least 30 minutes, or up to 24 hours. 5.

Preheat your oven to 400°F / 200°C. On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter, or slightly larger than your pie/tart pan. 6. Carefully drape the pastry over your rolling pin and transfer it to the pan. Gently press the dough into the bottom and up the sides of the pan. Trim and flute the edges as desired. 7. Prick the bottom of the crust a few times with a fork.

Place the crust in the freezer or refrigerator to chill for another 15-20 minutes until firm. 8. To blind bake, line the chilled pastry shell with parchment paper or aluminum foil and fill with pie weights or dried beans.

Bake for 10 minutes. 9. Carefully remove the crust from the oven. Lift out the foil and weights. Lightly brush the bottom and sides of the crust with the reserved egg white to create a seal. 10. Return the crust to the oven and bake for an additional 10 to 12 minutes, or until the crust is golden brown and looks crisp. 11.

Let the crust cool completely on a wire rack before filling.

Do not overwork the dough. Visible specks of butter are a good thing—they create a tender, flaky texture. Overworking develops gluten and makes the crust tough.

Don't skip the chilling steps.

Chilling the dough before rolling and before baking prevents it from shrinking and ensures a crisp, tender crust.