Otherwise known as pate brisee, this is a recipe from culinary school that is devine. When produced properly, it yields a flakey, rich, tender crust that is a perfect component of quiche, tartlets, and appetizers. Enjoy responsibly.

125 g flour
60 g butter
Pinch salt
(10 g sugar, if pastry is used for sweets)
1 egg yolk
20-25 mL ice-cold water

1. Mix together flour, salt, and sugar (if using).
2. Cut in butter; rub with fingers until crumbly. Chill if necessary (if butter is too soft).
3. Make well, add water and yolk.
4. Mix until barely holding together. DO NOT OVERMIX.
5. Press together slightly with the base of your hand.
6. Refridgerate until firm.