Pate brisee pie crust, blind baked

Mix the all-purpose flour with a little rice flour and a little salt; turn onto a work surface.

Toss the softened butter in the flour and rub it in with the fingers until crumbly with no big pieces.

Make a well in the centre. Beat the egg yolk with some water using a small whisk and pour into the well.

Stir the liquid gradually into the flour with a finger; when thick, gather the dry ingredients in and knead until smooth.

Fraisage: smear the dough across the counter with the palm of the hand to break up any big lumps of butter; knead together any big cracks.

Chill in the fridge 30 minutes so the gluten relaxes and the dough does not shrink back; no longer, or the butter hardens and it must come back to room temperature.

Dust the table by throwing the flour so it lands evenly; roll gently to about an eighth of an inch thick, patching cracks as they form.

Transfer gently to the pie plate, lifting and pushing so it sits right against the plate; trim the edges against the plate and press smooth.

Press a fork along the edges for a simple design; dock the bottom so air bubbles can escape.

Rest in the fridge 10 more minutes so the worked gluten relaxes and the crust shrinks less.

Line with wrinkled parchment and fill with pie weight (rice), pushed right up against the edge.

Blind bake in a 350 degree oven on the very bottom shelf for 20 minutes.

Carefully lift out the pie weights and bake five more minutes to dry the still-moist bottom.

Variation: patch the scraps together, roll smooth, cut into small pieces and bake into little crackers to eat with cheese.