- Portion size 1 serving
- Credits : Canadian Living Magazine: May 2008
MethodIn bowl, mix together all-purpose flour, granulated sugar and salt. Using pastry blender, cut in cold butter until in fine crumbs with a few larger pieces.
In liquid measure, beat egg yolk with ice water; drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes.
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4-inch (2 cm) overhang; fold overhang under and flute edge.