Step 1: Make the Dough

• In the stand mixer bowl, add chilled butter and flour and mix till you start to create crumb-like pieces. Next, add water and egg yolk and gently pulse until your dough starts to form a ball. Note: Don’t overmix your dough. Once your ingredients have formed into a ball, stop. Why? The more you mix and overwork your dough, the less flaky your crust will be. 
• Once dough is formed into a ball, flatten it into a disk, about 1.5-2 inches wide, place it in an airtight container (or wrap in saran wrap), and refrigerate it for a minimum of 30 minutes. When ready to use dough, remove from the fridge and let soften. I usually let it sit out on the counter for about 5-10 minutes. To speed things up I’ll sometimes use my hands to warm up the dough.

Step 2: Bake the Dough

• Preheat the oven to 355° F.
• Once softened, roll out your dough. Lightly butter your 11 ½ -inch tart pan. 
• Line your tart pan with dough and, using a fork, pierce a few holes. This will allow steam to escape and not form bubbles in the crust.
• Next, cover your crust with a sheet of parchment paper. To weigh down your lined crust, place dried beans, chickpeas, or if you have them, pie weights over the parchment paper.
• Place crust with pie weights in oven and bake for about 10 minutes. After 10 minutes, remove the pie weights and return the uncovered crust to the oven and bake for an additional 15 minutes. Once the 15 minutes are up and the bottom of your pie crust is golden brown color, remove pie crust from the oven and set aside.

Step 3: Fill your crust

• Once cooled, sprinkle crust with 1 tbsp brown sugar. Arrange the sliced strawberries on top of the crust, as many or little as you like, and top with remaining brown sugar. Slice and enjoy!