Basic Tart Crust

Please don't confuse tarts and pies! The two are NOT the same if by no other reason than the crust.

This tart crust recipe is easy to pull together and use. 

•  2 1/1 cups all-purpose flour
• 1 tsp kosher salt
• 2 sticks frozen unsalted butter
• 1 large egg yolk
• 1/2 cup ice water (very cold)

1. Preheat oven to 375.
2. Whisk together your flour and salt in a large bowl.
3. Pull out your first stick of butter and shred it using your box shredder.
4. Quickly shred the second stick. 
5. Place the bowl of shredded butter into the freezer for 10 minutes.
6. Set up your processor and put in the flour and salt followed by the butter.
7. Pulse until it has a pea-sized consistency or is almost sandy.
8. Whisk together the egg yolk and water.
9. Add in the cold water-egg mixture, a little at a time, until the dough holds together when you pinch it. If you need more water, add it.
10. Turn out on silpad or plastic wrap and form into a ball and flatten into a disc.
11. Divide in half and wrap each half with plastic wrap. Chill around 30 minutes.
12. Roll out on a lightly floured surface to 3/16" thickness. 
13. Bake for 30 minutes with weights inside to prevent puffing.