2 c. all-purpose flour
10 tbsp. lightly salted butter, chilled and cut into sm. pieces
1 egg yolk, lightly beaten
5 to 6 tbsp. ice water

Place the flour in a large bowl and cut in the butter, blending with your fingertips or a pastry blender until the mixture has the texture of coarse crumbs. Make a well in the center of the mixture and add the egg yolk and 5 tablespoons water. Working from the sides, gradually incorporate the flour until the dough forms a rough mass. Add more water only if necessary. Divide the dough into two equal portions and shape them into balls. Place one portion on a lightly floured surface. Flatten it slightly and dust it with flour. Roll it out to a thickness of 1/8 inch and ease it gently into a 9 inch pie pan.

If you are making a double crust pie, roll out the remaining dough to a thickness of 1/16 inch and set it aside to be the top crust.

If you are making single-crust pies, roll out the remaining dough to a thickness of 1/8 inch and use it for the second bottom crust. To bake an unfilled pie crust, preheat oven to 425 degrees 25 minutes until the crust is golden. Makes enough for 1 double crust or 2 single crust pies.