Cut the butter into small pieces first and then leave it in the fridge so it stays cold.
To the bowl of a food processor*, add the flour, sugar, salt, and cold egg yolk, and pulse to combine. Add the cold butter pieces and pulse for 10-15 seconds or until the mixture is evenly coated. Add ice and water to a glass then measure out one tablespoon of water at a time and add it to the food processor. Pulse just until the dough comes together. Mine needed 3 tablespoons of water.
Gather up the dough and form it into a ball. Flatten it into a round disc and wrap with plastic wrap. Refrigerate for at least 1 hour before rolling out the dough.
Lightly dust a clean surface and a rolling pin with flour. Take the dough out of the fridge, sprinkle it on both sides with a little bit of flour, and roll the dough out to a 12" circle. Flip the dough and sprinkle with more flour every so often to keep it from sticking.
Drape the dough over a 9" deep-dish pie dish. Trim the excess, and leave about ½" overhang of dough around the edges. Fold the overhang under to create a thick rim around the outside, then use your fingers to crimp the edges. Use a fork to poke several holes in the bottom of the dough.
Place the pie in the freezer for about 30 minutes and begin preheating your oven to 425°F.
Once your oven is ready, take the pie out of the freezer and cover the dough with a layer of parchment paper. Add a layer of aluminum foil on top of the parchment paper and press it securely around the sides of the pie dough. Fill the foil with pie weights or dried beans/rice and bake the pie for 15 minutes.
Take the pie out of the oven, remove the weights, foil, and parchment paper, and continue baking for 12-14 minutes longer, or until golden brown on the bottom. Cover the sides loosely with aluminum foil to prevent them from burning.
Take the pie out of the oven and let cool completely before filling.