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Sift dry ingredients together. Add cold butter in all at once and be sure to coat evenly with dry ingredients. Cut cold butter into dry ingredients – using a pastry blender or by gently rubbing in your hands. Do not over work the mixture – stop when you see the butter has become small pieces. Add egg yolks. Carefully work it in until the dough just comes together. Add water if necessary. Do not create gluten – this will make your dough tough. If the dough is sticky, lightly flour the work surface as you begin to work the dough. Mix just till smooth. Press into a flat disk and wrap in plastic wrap. Refrigerate for 1 hr. - can be kept in the fridge for 1 week, or up to a month in the freezer. When ready to make shells, pull out of the fridge and with a French pin, rap the dough several times to help soften it slightly. This will make it easier to roll. Lightly flour both sides of the dough. Turn the dough to make sure it is not sticking on your table. Be sure to flour the work surface as well. Roll out to a 1/4 inch thick. Use two pieces of plastic wrap or parchment paper to roll pastry between. (It helps prevent the pastry from sticking). Place in tart tin or other dish. Use a fork to dock the bottom of the pan. Chill the pan until the dough feels cold and set. This will help the dough form better when baked. Bake at 350F for approx. 20 –25 minutes or until golden brown
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