Sift the flour and and the baking powder.

Put into a food processor and pulse.

Add the sugar and pulse.

Cut the shortening into cubes and add to the food processor. Pulse a few times.  

Add the egg yolk and 2 tbsp of water.

Pulse again.  Keep adding water 1 tbsp at a time, until the dough comes away from the blades and forms a ball.

Turn the dough out onto your counter and knead briefly.

Wrap the dough in plastic and place in refrigerator for at least two hours.  Overnight is best. 

When ready roll out the pie dough by lightly flouring your counter and rolling pin.

Begin by flattening the round and then rolling out from the centre.  Flip the dough, lightly flour and continue.

If your pie will spend minimal time in the oven, then pre-bake it before filling.

To pre-bake the shell, preheat oven to 375 F.  

Pierce the pie shell with a fork and put a piece of parchment paper over it.

Fill with dried beans and set in the oven for 15 minutes.

Reduce heat to 350 after filling the pie.