Makes 1 crust

Ingredients

2 ¼ cups all-purpose flour
6 ounces (1 ½ sticks) unsalted butter, cut into pieces and slightly softened at room temperature
1 egg
Pinch sugar
¾ teaspoon salt
1 tablespoon milk

Blend in a mixer with a paddle attachment starting with the flour, salt and sugar, then add the cut up butter and blend till sandy. Beat the egg with milk and add to mixing bowl and combine on low till “raggy” looking. Bring together with your hands.

Knead the dough by pushing it in sections against the work surface, pushing firmly away from you and down with the heel of your hand is called fraisage. Gather the dough back up, form into a ball, wrap in wax paper or plastic wrap, and chill at least 2 hours before using.