(if a little bit’s good) More Is Better

1 2/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
10 tablespoons chilled unsalted butter — cut 1/2 inch thick
3 tablespoons ice water — (about)
1 large egg yolk
1teaspoon vanilla extract

Blend flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 1/2 tablespoons water, egg yolk, and vanilla. Blend until moist clumps form, adding more water by 1/2 teaspoonfuls if dry. Gather dough into ball: flatten into disk. Wrap in plastic; chill at least 2 hours.
Preheat oven to 375 degrees. Roll out dough on lightly floure surface to 13-14 inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut dough overhang to 3/4 inch; fold overhang in and press, forming sides that extend 1/4 inch above top of pan. Pierce crust all over with fork. Freeze 15 minutes.
Bake crust 10 minutes. If sides of crust fall, press up with back of fork. If it bubbles up, press down with back of spoon. Continue baking until just beginning to be a golden brown if you are going to bake it more after filling, approximately10-15 more minutes. It will be completely done a total of about 30-35 minutes if you will not be baking more after filling.