1. Add flour and salt to a food processor or bowl
2. Add butter by the tablespoon
3. Pulse to cut in butter until it looks like crumbs, or use a pastry blender or fork to achieve the same
4. Add eggs and milk and mix, or pulse until a dough ball forms
5. Remove dough from bowl and divide in half
6. Sprinkle parchment with additional flour
7. Add dough and roll out to an 11” circle, sprinkling with flour as necessary to avoid dough sticking to utensils
8. Gently roll up dough, place in a zip-top baggie, and freeze
9. I put mine in box to make sure the dough doesn’t get squished until it’s frozen solid

To use:

1. Let dough thaw overnight in the refrigerator if possible, then bring to room temperature, still wrapped up, on your countertop.
2. Remember that your dough will be much easier to work with, and less likely to break if it’s warm rather than cold. That cold butter makes it stiff!
3. If you’re in a hurry and/or forgot to thaw it in the fridge overnight, let it thaw completely on the counter top for a few hours.
4. Unroll, and flip into a pie plate, trim and crimp edges, and use with your favorite pie recipe
5. Enjoy!