Directions

1. Toss dry ingredients for the crust into your food processor and pulse to combine. Add cold butter cut into tiny cubes into the dry ingredients. Pulse several times until the butter and dry ingredients are mixed. The mixture will be broken down into small crumbles. Pour egg yolk and process until combined.
2. Pour water into a glass with ice and allow to chill. While processor is on low, slowly drizzle in 2 tablespoons of the ice cold water. Dough will become somewhat sticky, but once refrigerated it will become more manageable. Wrap dough and refrigerate for at least an hour. You can freeze the dough for up to about 1-2 months.
3. Make sure your butter is cold and firm when cutting into cubes for your tart crust. Dough will be slightly sticky to the touch after adding the water.