• Add the flour and powdered sugar to a food processor and pulse to combine.
• Add the cold butter and pulse until the butter is in small pieces and the mixture looks like fine breadcrumbs.
• Add the egg yolk and 1-2 tablespoons cold water and pulse again. Keep adding water, one tablespoon at a time, until the dough is hydrated enough that it comes together when you squeeze it between your fingers.
• Tip the mixture out onto a work surface and use your hands to gently knead it together, just until it is a smooth dough - don't overwork the pastry.
• Flatten it into a disk, wrap in plastic wrap and refrigerate for 1 hour.
• Once you are ready to bake your pastry, take it out of the fridge and let it sit for a few minutes to warm up.
• Roll the pastry out on a lightly floured work surface until it is about ⅛ inch (3mm) thick. Lift into your tart case and push the pastry down into all the crevices. Trim the edges of the pastry.
• Return to the fridge for at least 30 minutes or until ready to bake.

To Blind Bake

• If your recipe requires you to par-bake or fully blind bake your pastry case, follow these steps.

  If your recipe requires an unbaked pastry case - proceed with he baking instructions of that recipe.
• Scrunch up some parchment paper, then unwrap it and lay it on top of the chilled pie crust. Fill with pie weights all the way up the sides of the crust to support it. Then return to the fridge or freezer while preheating the oven to 400°F / 200°C (180 fan-assisted).
• Bake for 15 minutes, then remove from the oven and carefully lift the pie weights out using the parchment paper.
• If you are using a wet filling, it's best to apply a thin layer of egg wash to help seal the pastry and stop it from getting soggy.

  You can skip this step if not needed.
• Return the uncovered pastry crust to the pan and bake for 10-15 minutes further until golden.