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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.