Mix flour and salt in large bowl. Cut in shortening with pastry
blender until pieces are the size of small peas.
Mix egg yolk, 3 tablespoons ice water and the lemon juice in small bowl. Add to
flour mixture, 1 tablespoon at a time, stirring lightly and tossing
with fork until moistened and dough just holds together.
Add remaining ice water, if needed. Gather dough and shape into 1-inch thick disk.
Refrigerate, wrapped in plastic wrap, 1 hour or overnight.
Heat oven to 425 degrees F.
Roll out dough on lightly floured surface, rolling
from center to edge, to form a 12-inch circle. Fold into quarters;
ease and unfold into 9-inch pie plate. Press pastry gently against
bottom and sides of pie plate, easing out any air. Trim edge leaving
1/2-inch overhang. Fold overhang under; flute edge.
Refrigerate, covered, at least 30 minutes.
Line piecrust with aluminum foil; fill with pie weights.
Bake at 425 degrees F until pastry is set, 8 to 10 minutes.
Remove foil and weights; pierce pastry all over with fork.
Bake until pastry is golden brown, 5 to 7 minutes longer.