Pate Sucree

(This is my favorite from A French Chef Cooks at Home by Jacques Pepin) I added the almond extract. Feel free to use your favorite crust recipe too.

Combine the flour, salt and sugar.
Cut in the butter pieces until size of small peas.
Combine the egg yolk, almond extract and water.
Drizzle into the flour mixture and combine gently.
If the pastry feels too dry, add a bit more water.
Knead lightly to form a ball. Pat the ball into a 6” round, wrap in plastic wrap and chill in the refrigerator for at least a half an hour.

I use a food processor to make my crusts.