1 stick of butter
1/4 c (50 grams) sugar
1/2 tsp kosher salt
1 c (140 grams) unbleached all purpose flour
1 egg yolk
Cream the butter, sugar and salt for 3-4 minutes or until light. Add the flour and beat on low for about a minute. Add the egg yolk and mix for another minute until the dough comes together. I had to mush it together before wrapping tightly in plastic wrap and refrigerating (at least an hour).
When you’re ready, allow the dough to rest at room temperature for about 30 minutes and then flatten the dough into a 1/2″ disk before you flour (flour it well!) a work surface and start rolling it out. Roll it into a circle about 11 inches in diameter for a pie shell (about 1/4″ thick). Roll it from the center and keep turning it as you roll so it’s even. (Mine broke a lot at first, I think I didn’t mix it well enough before I refrigerated it but, you can patch it) Press the dough into the pie pan, trim around the edges, and patch any broken spots. Refrigerate for 30 minutes before baking so that it doesn’t shrink (it still does a little) and then bake in a preheated 350 degree oven for 35 minutes.
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