In a large bowl mix the flour and salt.
Add the butter and mix with the flour using your hands. Gently squeeze with your fingers until the mixture becomes grainy and small pieces of butter appear. Make quick movements to keep the butter cool.
Then add the chilled water and vinegar. Add the quantity slowly, depending on the flour may not need it all.
Stir with a fork until dry.
Wrap in a plastic wrap and leave in the refrigerator for at least one hour.
Remove from the fridge and leave in the fridge for about 10 minutes until slightly softened.
Sprinkle with flour a clean surface and roll out the dough with a rolling pin. We want to open it just above our pan so we can cover the walls as well. Using a rolling pin, transfer to a baking tray and pierce the entire surface with a fork.
Cover with a plasc film and fill it up with (raw) rice or chickpeas. Bake it for 20 minutes at 190 ° C.
Remove from the oven and brush with the egg yolk. If necessary add a few drops of water to the yolk.
Bake for another 10 minutes.