Pie crust (Quiche)

Put the flour into the container of a food processor.
Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.
Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.
Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.

Bryan