Detach the side from a 9-inch spring-form pan. Butter the bottom and sides; set aside. Do not reassemble the pan.
Adjust an oven rack to the lower third position and preheat the oven to 400 degrees. (This is the temperature for baking the crust).
To make the pastry, place the sugar and lemon zest in the work bowl of a food processor fitted with the metal blade and process for 5 seconds.
Add the cold butter, egg yolk, vanilla, and water, and pulse until the dough looks granular and lumpy; the butter should be in pieces about 1/4-inch in size.
Add the flour, and pulse vey rapidly 20 to 30 times, stopping occasionally to scrape the side and bottom of the work bowl, until the dough almost gathers into a ball.
Turn the dough out onto a piece of plastic wrap, and press it into a 1-inch-thick cake. Wrap and refrigerate for 1 hour.
Cut away slightly less than one-half of the dough (about 5 ounces). Break this dough into pieces, and scatter them over the bottom of the spring form pan.
Press firmly and evenly with your fingertips to make a thin layer. Set the bottom crust in the oven and bake until a pale golden brown, about 8 minutes. A delicious aroma will permeate your kitchen.
Remove the crust from the oven with a wide metal spatula and set aside on a cooling rack to cool completely. Increase the thermostat to 525 degrees .
Reshape the remaining pastry into a square and roll it out on a lightly floured surface to a rectangle slightly larger than 10 x 6-inches. With a large, sharp knife, trim away rough or uneven edges so that the pastry measures exactly 10 x 6 inches.
Now use a ruler to mark the pastry into five 2-inch widths and cut it into 6-inch-long strips with the knife. Reassemble the two pieces of the spring form pan.
Place one of the pieces of pastry onto the inside of the spring form pan with a long side touching the bottom crust; press the pastry firmly against the pan so that it will stay in place. Continue in this manner with additional strips of pastry, going all around the spring form ring. There will be a small gap remaining.
Cut what you need from the last strip to fill in this gap. Be sure to press the pieces of pastry firmly to each other where their edges meet. Set aside and make the filling.