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1
In food processor, combine both flours and salt and pulse until combined.
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2
Scatter butter on top.
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3
Pulse in very brief bursts until fine bits of butter form, about 8 seconds.
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4
In small bowl, whisk together egg yolk and water; pour over flour mixture.
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5
Pulse in 3-second bursts just until large clumps of crumbs form; do not let ball form.
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6
Dump crumbs onto work surface and pack like a snowball.
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7
Knead twice to distribute butter.
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8
Place on sheet of plastic wrap, flatten into 3/4-inch-thick disk and wrap.
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9
Refrigerate 45 minutes.
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10
On sheet of wax paper, roll dough into 12-inch circle.
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11
Invert over a 9-inch deep-dish pie pan; peel off paper.
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12
Gently tuck dough into pan without stretching; press edge into standing rim.
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13
Freeze 30 minutes.
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14
Preheat oven to 375F.
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15
Press large piece of foil into dough in pan so it fits like a glove.
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16
Fill with dried beans or pie weights.
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17
Bake 15 minutes.
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18
Remove pan from oven; lift out foil and weights.
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19
Using a fork, pierce bottom of pie shell 4 or 5 times to prevent puffing.
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20
Bake until very lightly golden, about 7 minutes.
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21
Transfer to a wire rack and cool completely before filling or storing.
