From: Executive chef Timothy Magee, South City Kitchen, Atlanta. Yield: 1 pie. TART DOUGH (YIELDS 2 PIE SHELLS): 3 sticks plus 2 Tbsp. unsalted butter 1/3 cup plus 1 Tbsp. milk, room temperature 1 egg yolk, room temperature 1 tsp. sugar 1 tsp. salt 3 1/2 cups all-purpose flour Place butter in the bowl of a mixer; using paddle attachment, beat on low speed until creamy. Add milk, egg yolk, sugar and salt; beat until mixture is roughly blended. Mixture will look curdled¯this is normal. With ...
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