Rich Pastry For Custard Pies

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 9 1/2 tablespoons very cold, but not frozen, unsalted butter
• 1 egg yolk, plus ice water, to equal 1/3 cup

1. Combine flour and salt in the bowl of a food processor.
2. Cut the butter into chunks and distribute them over the flour.
3. Mix with a spoon so each is coated.
4. Process in six or seven short bursts until the butter pieces are a bit larger than peas.
5. Beat yolk and ice water to combine thoroughly.
6. Turn processor on and pour liquid through feed tube.
7. Turn the processor off when the dough begins to clump up.
8. Gather dough from blades, form into a ball, wrap tightly in plastic wrap and chill at least four hours before using.

flour, salt, very cold, egg yolk

Taken from cooking.nytimes.com/recipes/3303 (may not work)