Crust: Pâte brisée

Ingredients:
190g butter (room temp)
1 tsp salt
5cl whole milk
250g flour

Cut the butter into small pieces and cream with a spatula.
Dissolve the salt in the milk and add a little at a time to the butter.
Sift the flour a little at a time, without working the dough too much.
Work with your palm on a workspace until the mixture is homogenous.
Work into a ball, cover with plastic wrap and put it in the refrigerator for 2 hours.
2 HOURS: I MEAN IT!
You can make it ahead, freeze it and use it later.

from Larousse des desserts: 1997