In bowl,mix together flour,sugar and salt.Using a pastry blender cut in the butter until the consistency resembles 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 shape.Wrap in plastic wrap;refrigerate until chilled;about 30 minutes.

On lightly floured surface,roll out pastry to generous 1/8-inch thickness;fit into 9-inch pie plate.Trim edge to 3/4-inch overhang;fold overhang under and flute edge.

Bake at 375°F for 12 to 15 minutes minutes or until golden brown.