Page 35 - United States of Pie

In a large bowl, whisk together the flour, sugar, and salt until well
blended and free of lumps. Sprinkle in the vinegar and whisk again.
Add the butter and toss gently to coat. With your fingertips, work the

butter into the flour, rubbing the larger pieces of butter between your
fingers until the mixture resembles gravel.
Beat the egg yolk with the ¼ cup cold milk until well combined.
Pour the milk mixture into the flour mixture. Blend with your
fingertips, as quickly as possible, pulling the mixture together and
creating a dough. If the dough still feels dry after adding the milk
mixture, add more cold milk, 1 tablespoon at a time, until the dough
comes together. The dough will become less sticky and more of a

mass when enough milk has been added. Finally, knead the dough
minimally in the bowl to make sure it has just enough moisture.
Divide the dough in half. (One mound of dough should weigh
approximately 11 ounces.) Place each half on a sheet of plastic wrap
and seal it. Gently form each one into a disk roughly ¾-inch thick.

Place the wrapped dough in the refrigerator and leave it for at least 1
hour, or up to 2 days, before rolling it out. The dough can be frozen
for up to 1 month and defrosted in the refrigerator before using.
Remove the dough from the refrigerator 15 minutes prior to rolling.