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
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.