Get all the dry ingredients measured and in a large mixing bowl. Set that to the side to hang out for a few minutes.
In a small bowl separate your egg yolk from the white. We are only keeping the yolk, but feel free to keep the while for an omelet or something tomorrow.
To your egg yolk add the water and lemon, give it a mix and let it hang out next to your flour bowl.
Critical step! Make sure your butter is super cold, borderline frozen. Grate it, or cut it into super small pieces. I love using my kitchen aid grater attachment for this if you happen to have one.
Add the butter into your flour mixture, and using only your fingertips rub the flour into the butter pieces.
Next, create a well in the middle of your flour and add your water/lemon/egg soup.
Mix this as little as possible until it just starts to come together. Turn it over onto your countertop and kneed JUST until it forms a ball.
Lay down a layer of plastic wrap, add your dough and smush it down into a thick circular disk. Finish wrapping it up in plastic (I do a few layers) and chill for at least an hour (or overnight).
See the post above for baking recommendations for different pies and tarts. Enjoy!