All-Purpose Pastry - cooking recipe

Ingredients

3 c. all-purpose flour
1 tsp. salt
3 Tbsp. sugar
1 c. very cold unsalted butter, cut into pieces
2 extra large egg yolks, lightly beaten
1/4 c. ice water

Preparation

Combine flour, salt and sugar.
Cut in butter with a knife or pastry blender until mixture resembles coarse meal.
Gradually add egg yolks and ice water until a firm ball is formed.
Do not overwork dough.
Seal the dough in plastic wrap and chill for at least 30 minutes before rolling out.
When chilled, roll out to about 1/8 inch thickness on a lightly floured surface 2 inches larger than pan into which it will be fitted.
When fitted into pan, trim edges and finish as directed.
Makes enough for 1 double-crust pie.
(We froze the second crust.)