Pie Dough

Directions

1. 1
   Put the butter in the bowl and beat on low speed until creamy.
2. 2
   Add the milk, yolk, sugar and salt, and beat until the mixture is roughly blended.
3. 3
   With the mixer still on low, add the flour in three or four additions.
4. 4
   Add the flour steadily.
5. 5
   There is no need to wait for the flour to be incorporated thoroughly after each addition.
6. 6
   Mix just until the ingredients come together to form a soft, moist dough that doesni 1/2t clean the sides of the bowl completely but does hold together.
7. 7
   Doni 1/2t overdo it.
8. 8
   Gather the dough into a ball and divide it into three or four pieces: three pieces for 10 1/4 inch tarts, four for 8 3/4 inch tarts.
9. 9
   Gently press each piece into a disk and wrap each disk in plastic.
10. 10
    Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days before rolling and baking.
11. 11
    At this stage, the dough can be wrapped airtight and frozen for up to a month.
12. 12
    For each tart, butter a tart ring and keep it close at hand.
13. 13
    Work with one piece of dough at a time; keep the remaining dough in the refrigerator.
14. 14
    Working on a lightly floured surface, roll the dough between 1/16 and 1/8 inch thick, lifting it often and making certain that the work surface and the dough are amply floured at all times.
15. 15
    Prick the dough all over with the tines of a fork (unless you intend to fill the tart with runny custard or a loose filling).
16. 16
    Chill for at least 30 minutes in the refrigerator or freezer.
17. 17
    Repeat with the remaining dough if necessary.
18. 18
    To bake the crust, preheat the oven to 350 degree Fahrenheit.
19. 19
    Line each crust with parchment paper or aluminium foil and fill with pie weights or dried beans or rice.
20. 20
    To partially bake, bake for 18 to 20 minutes, or until lightly coloured.
21. 21
    If the crust needs to be fully baked, remove the parchment and pie weights and bake for another 5 to 8 minutes, or until golden.
22. 22
    Transfer the crust to a rack to cool.