Combine the flour, sugar and a pinch of salt in a large bowl.
Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs.
Work in egg yolks and 1 to 2 tablespoons ice water until the dough holds together without being too sticky.
If it's still crumbly, add more ice water, 1 teaspoon at a time.
Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
On a floured surface, roll the dough into an 11 to 12-inch circle with a floured rolling pin.
Ease the dough into a 9-inch pie pan, pressing firmly into the bottom and sides.
Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.