In a medium mixing bowl stir together flour and sugar. Cut in butter until pieces are the size of small peas.
In a mixing bowl stir together egg yolks and cold water. Gradually stir yolk mixture into flour mixture. Gently knead the dough just until a ball forms. If necessary, cover with plastic wrap; chill for 30 to 60 minutes or until easy to handle.
On a lightly floured surface, slightly flatten the pastry dough. Roll dough from center to edges, forming a 13-inch circle. Wrap pastry around a rolling pin. Unroll pastry onto an 11-inch tart pan with a removable bottom or a 10-inch pie plate or quiche dish. Ease pastry into pan, being careful not to stretch it. Press pastry into the fluted sides of the pan; trim edges. Line pastry shell with a double thickness of foil.
Bake in a 375 degree F oven for 10 minutes. Remove foil. Bake for 8 to 10 minutes more or until golden. Completely cool pastry shell in pan on a wire rack. Makes 1 pastry shell (10 servings).