1⁄2 Cup (8 tbs) (adjust quantity as needed for mixing)
Rub butter into flour and salt until it has the consistency of fine breadcrumbs.
Add beaten egg yolk, then lemon juice.
Mix to a soft dough with iced water.
Roll into a ball, wrap in foil and let it wait in the refrigerator for at least an hour.
Roll out and 'bake blind' in a hot oven.
Remove foil and allow to cool.