Directions

1. Combine all-purpose flour, powdered sugar, and salt in the bowl of a food processor. Pulse to combine. Add cold butter and pulse until the pieces are no larger than peas.
2. In a small bowl, whisk together the egg yolk, vanilla, and 4 teaspoons cold water. Drizzle over the flour mixture. Pulse until the dough forms a ball. Wrap the dough in plastic, flatten into a disk, and refrigerate for at least 30 minutes (or up to 3 days).
3. Cut the chilled dough in half. Roll one half into ropes and press along the sides of the pan. Press the remaining dough into the bottom of the pan, ensuring there are no gaps where the sides and bottom meet.
4. Smooth the bottom with a floured measuring cup if needed. Freeze the pan for 15–20 minutes until firm.
5. Preheat oven to 350°F. Prick the dough all over with a fork and press foil tightly against the surface. Place the pan on a baking sheet. Bake for 15–20 minutes, until edges are golden. Remove the foil. For a parbaked crust, bake an additional 15–20 minutes until golden. For a fully baked crust, bake 10–15 minutes longer, until the edges are deep golden brown.
6. Use reserved raw dough scraps to patch any cracks. Let the crust cool completely before filling.