Combine Dry : In the bowl of a food processor, add the flour, salt, and sugar. Pulse once or twice to combine.
Cut in the Butter: Add the cold butter chunks all at once. Process for about 10 seconds, or just until the mixture resembles coarse crumbs.
Do not overprocess.
Add the Egg Yolk: Add the egg yolk and pulse a few more times until just incorporated.
Form the Dough: Transfer the mixture to a large bowl.
Drizzle in the 3 tablespoons (45 ml / 1.5 fl oz) of ice water and use your hands to gently bring the dough together into a ball. If it's too dry, add more ice water, one teaspoon at a time.
Chill the Dough: Form the dough into a flat disc, wrap it tightly in plastic wrap, and freeze for 10 minutes or refrigerate for at least 30 minutes. This step is crucial for a flaky crust!
Roll It Out: Lightly flour your work surface and rolling pin. Unwrap the chilled dough and roll it from the center outwards into a circle about 2 inches larger than your 8- to 10-inch tart pan. Use ragged edges of dough to patch any tears.
Transfer to Pan: Gently drape the dough over your rolling pin to transfer it to the tart pan. Ease the dough into the bottom and up the sides, pressing it gently into the fluted edges without stretching it.
Trim and Chill Again: Use a sharp knife to trim the excess dough from the rim of the pan.
Refrigerate the prepared crust for at least 1 hour (or freeze for 30 minutes) before filling and baking according to your tart recipe.
Keep everything cold!
Using frozen butter and ice water is the key to creating a tender, flaky crust by preventing the gluten from overdeveloping.
Don't overwork the dough at any stage.
Mix and handle it just enough to bring it together to avoid a tough crust.
