Dust counter with flour and place dough disc on top, flip over and dust with more flour. Roll to a 13-inch circle and transfer to a 9-inch pie pan. Press the dough snugly into the corners of the pan and flute the edge. Place shell in refrigerator again for 1 hour. Remove and use fork to poke holes in the surface. Place pie weights or uncooked beans inside shell all the way to the top. Return to the refrigerator for 1/2 hour, then move to the preheated oven and bake for 15 minutes. Remove pie weights and bake for an additional 5 minutes. Remove from oven, brush with egg yolk mixture and bake for 1 more minute.