For one 9 or 10 inch single crust pie

1 1/2 cups all-purpose flour
1/4 teas. salt
8 TB. (one stick) unsalted butter, chilled and cut into small bits
1 TB. granulated sugar
1 extra large egg yolk, cold (or 1 1/2 large egg yolks)
2 TB. ice cold water, or more as needed
1 extra large egg white for waterproofing (optional)

Place flour and salt in food processor fitted with steel knife blade. Add butter and process in quick on/off bursts until mixture resembles coarse meal. Sprinkle mixture with sugar and process 1 to 2  seconds only to blend. Pour mixture into chilled bowl. Beat egg yolk and 2 TB. water and pour over flour mixture. Quickly combine using fork or fingertips to make a firm, pliable dough. Add additional drops of water if dough seems too dry or crumbly. Turn dough out onto large sheet of waxed paper, shape into rough, flat cake and wrap with paper. Refrigerate for 15 to 20 minutes.

Spray pie plate with floured cooking spray.

Peel off top layer of waxed paper and cut strips of dough about 1/3 inch thick from outside of dough circle, keeping circular shape intact. Lightly brush rim of pie plate with cold water and press the strips onto the rim as desired. Prick bottom of shell with tines of fork. Cover and refrigerate for 30 minutes.
Preheat oven to 425 degrees. Line chilled pie shell with aluminum foil and fill with raw rice or beans. Place cookie sheet on rack in lower third of oven and place pie on cookie sheet. Bake for 10 minutes, remove foil and rice, reduce temperature to 375 and continue baking for 10 to 12 minutes longer, or until baked through and medium amber color.

To waterproof, beat egg white until frothy. Remove shell from oven a few minutes before it is finished baking and brush inside of shell with egg white using soft pastry brush. Return to oven for 1 to 2 minutes longer.

Use shell with favorite pie filling according to recipe or can instructions.