1 cup butter
1 egg yolk
2/3 cup milk
Cut butter into flour with pastry knife or two knives.
In a glass measuring cup put 1 egg yolk, then fill measuring cup to 2/3 cup with milk. Stir with fork to mix and egg and milk.
Dump into the flour and butter mixture. Stir to blend.
*** I've made this several times. Every time it comes out a little too sticky, but once it is baked it is just fine. I find it works best for meat pies and quiche as it is a little too 'hard' for a "flaky" crust. And it just doesn't taste like a real pie crust.