Butter Pie Crust

1 1/2 cups all-purpose flour1/2 teaspoon salt1 stick very cold butter, cut into 8 pieces1 egg yolk3 to 5 tablespoons ice waterIn the food processor with the steel cutting blade, blend together the flour, salt, butter and egg yolk, pulsing on and off, until mixture resembles coarse meal.  Add the ice water, a tablespoon at a time, until a dough forms…do not over mix.  Remove and pat into a disc.  Wrap in plastic wrap and chill for 2 hours.Allow to remain at room temperature until soft and pliable enough to easily roll out.Makes 1 9” crust.