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For a vegan variation on this crust, omit egg and use 1/4 cup plus 2 tbs. water
1 1/2 cups all-purpose flour
1 tbs. sugar
1/2 tsp. salt
1 stick (1/2 cup) cold unsalted butter, or nonhydrogenated vegetable shortening, cut into small pieces
1 egg yolk, optional
Pulse flour, sugar, and salt in food processor several times to combine. Add butter, and pulse 5 times, or until mixture resembles coarse sand. Beat egg yolk and 1/4 cup ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight. Roll out to desired size on well-floured work surface and bake according to recipe directions.