In a large bowl add in the flour, sugar and salt and mix together.

Add the cold, cubed butter and rub in with your fingers until it resembles coarse breadcrumbs. (You can also do this in the food processor and that works very well and less handling of the dough).

Mix together the egg yolk and water and add to the dry ingredients.

Mix until your dough just comes together. Pull the dough together with your hand to incorporate any dry pieces of dough. (Be careful not to hastily add more liquid as this will not yield the best results)

Wrap the pastry in cling wrap and refrigerate for a minimum of 30 minutes to allow the gluten to relax before rolling. Just note the dough will get a little wetter once it relaxes also so factor that in.

Store your pastry for up to 2 days in the fridge or freeze for up to 8 weeks.

When ready to use, roll on a floured surface to fit your tin or pie dish. A good thickness is ¼ inch. Bake per the instructions of the pie recipe you are using it for.