Combine the flour, sugar and salt in a large bowl or the bowl of a food processor.
Add the cubed butter and cut into the other ingredients with a pastry blender until coarse and sandy, or if you're using a food processor, pulse in short bursts.
Whisk together the egg yolk and 2 tablespoons of the ice water. Add to the flour mixture and use a spoon or your hands (or a few pulses) to bring it together into large chunks. If needed, add more ice water ½ tablespoon at a time. (Don't add too much water, the dough won't completely come together in a ball if you're using a food processor, and that's okay.)
Dump it out on your counter and form dough into a disk. Cover with plastic wrap and chill in the fridge 1 hour. (Can be made up to 3 days ahead.)
On a floured surface, roll the crust out to a rough 12 or 13-inch circle. Transfer to a greased 8-inch tart pan and press it in gently. Remove any overhanging crust, you can cut it off with a knife or fold it under.
Freeze for 30 minutes while you preheat the oven to 400°F.
Line chilled crust with greased foil or parchment paper and fill tart with baking weights, dry rice, or beans. Bake for 18-20 minutes until set. Remove foil and weights and bake for 5-8 minutes more, until it appears dry and lightly golden brown. Cool completely.