Instructions: Combine flour, sugar, and salt in the work bowl of electric stand mixer fitted with paddle attachment, on low speed. With machine running, add butter pieces and let it mix until mixture looks like coarse crumbs with bits of butter throughout; do not overmix or dough will be tough. Add yolks and any flavoring.

Increase speed to medium-low and let mixture form a very soft ball, dribbling with some of ice water if the dough looks too dry.

Remove dough to a work surface and divide into four portions and form each into a flat disc. Refrigerate 30 minutes, until slightly firm, but still pliable.

Set four 9 inch tart tins to the side of the work surface. Place one portion

In a tart tin and press with your fingertips into a 1/4 inch thick crust evenly over the bottom and sides. Slide into a large freezer storage bag. Repeat with the remaining crusts. Store in freezer up to four months. Use crusts frozen.

To bake your crusts, preheat oven to 375 degrees. Remove a crust from freezer and line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Crust is partially baked at this point and can be filled and returned to oven. Or return empty crust to oven and continue to bake for another 15 minutes, until golden brown and fully baked.

Cool before filling.

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