Combine the flour, powdered sugar, and salt in a large mixing bowl.
Cut the butter into 1/2” cubes and add to the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until well combined, almost like sand.
Add the egg yolk along with the water, gently mixing them into the flour/butter mixture to form a dough.
On a lightly floured surface, roll the dough into a circle just slightly larger than your 9" tart pan. Gently transfer the dough circle to the tart pan, pressing it into the sides. Trim the dough with a knife, so that you’re left with about 1/2” of dough overhanging the edges of the tart pan. Fold the extra dough down to reinforce the sides of the pastry.
Preheat your oven to 400°F, and pop the crust into the freezer for about 30 minutes.
Line the crust with parchment paper and fill with pie weights. If you don't have pie weights, you can place a smaller pie plate into the tart pan to hold the crust flat while baking.
Bake the crust on a baking sheet to catch any drips with the weights for 20 minutes, then remove the parchment or foil with the weights and bake for another 5 to 10 minutes. The edges and bottom of the crust should be just lightly golden.
Remove the crust from the oven and reduce oven temp to 350°F.