Use this recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.
Dough can be refrigerated overnight, or frozen for up to 1 month.