Instructions: Combine the flour, sugar and salt in a medium bowl. Cut in the butter with a pastry blender or knife until the mixture is crumbly. Add the egg yolks and enough water 1 tablespoon at a time until the dough begins to hold together.

Shape into a large ball; divide into halves. Flatten each half into a disk. Wrap in plastic wrap and chill for 30 minutes.

May be made ahead and stored in the refrigerator for 1 day.

Roll the chilled dough into a circle 2 inches larger than the pie plate and 1/8 inch thick on a lightly floured surface. Trim the edges and finish as desired.

Yields two 9 inch pie shells.

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