Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (115g) unsalted butter, chilled and cubed
  • 0.25 cup (50g) powdered sugar
  • 0.25 tsp (1.5g) fine sea salt
  • 1 large (50g) egg yolk, cold
  • 2 tbsp (30ml) ice water

Instructions:

  1. Pulse the flour, powdered sugar, and salt in a food processor.
  2. Add the chilled butter and pulse until the mixture resembles coarse sand with a few pea-sized lumps remaining.
  3. Add the egg yolk and pulse just until the dough begins to clump together. If it's too dry, add ice water one tablespoon at a time.
  4. Turn the dough onto a piece of plastic wrap, press it into a flat disc, and refrigerate for at least 1 hour.
  5. Preheat oven to 375°F (190°C) and grease a mini muffin tin.
  6. Divide the dough into 14 equal balls. Press each ball into the bottom and up the sides of the tin using your thumb until the walls are even.
  7. Line each shell with a small circle of parchment paper and fill with pie weights.
  8. Bake for 8 minutes, remove weights, and bake for another 5-7 minutes until the edges are a pale gold.