In a large bowl, add flour, salt and herbs and mix well
Add cold butter (diced)
Cut butter into the flour using a pastry cutter until the butter is incorporated into the flour.
Knead the dough and press clumps of butter between your fingers if necessary.
Add vinegar and cold water and egg yolk
Keep mixing/kneading until everything is incorporated.
The dough may be very moist. Wrap in paper towel to remove moisture.
Wrap the dough in plastic wrap and place in the refrigerator for 15 minutes.
Preheat oven to 350 degrees.
Place the chilled dough in a pie pan/dish and spread across the bottom until the sides are covered. Poke with fork to avoid bubbling.
Place in the oven and bake for 20 minutes.
Let it cool for a few minutes before putting in the filling.
Keep the oven on.
Notes
Depending on the weather there will sometimes be excess liquid.
When this happens to me, I first form a ball and then I briefly wrap it in a paper towel so that it absorbs the liquid.