1 c. all-purpose flour, unsifted
2 tbsp. confectioners' sugar
1/4 tsp. salt
1/2 c. cold butter, cut into 8 pieces
1 egg yolk
1-1 1/2 tbsp. ice water
1 tsp. vanilla extract

Preheat oven to 425 degrees. In a medium bowl combine flour, sugar and salt. Using a pastry blender cut butter into flour mixture until it resembles cornmeal. Add egg yolk; combine with pastry blender. Gradually sprinkle mixture with 1 tablespoon water and vanilla extract; combine with pastry blender just until dough can be gathered into a ball, adding an additional 1/2 tablespoon water, if necessary. Press into a 10 inch scalloped tart pan with a removable bottom or a 9 inch pie plate (flute edges).

Place a sheet of foil over pastry; add enough dried beans, peas or raw rice to cover bottom (or prick bottom and side of pastry with fork tines). Bake 10 minutes; remove foil and dried beans; bake until golden, 2-4 minutes longer. Yields 1 crust.