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 in 425 degree F oven 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. Cool completely on