Pate Brisee

1 ¾ cup all purpose flour2/3 cup cold unsalted butter, cut into small pieces1 tsp fine saltpinch of superfine sugar1 medium egg1 Tbsp cold milkParchment paperSift flour into a bowl and add salt and sugar. Using a pastry cutter, cut the butter into the flour until it resembles rough breadcrumbs.In a separate bowl, lightly beat the egg with the milk and pour it onto the flour mixture.Using your hands, blend the mixture together and lightly knead to bring together. Try not to handle the dough too much. Roll the dough into a ball, wrap in plastic wrap, flatten it into a disk and chill for about 45 minutes to an hour. Roll the dough between two pieces of wax paper. Roll to about 3" wider than the base of your tray. Remove the top paper and gently flip it into 8” tart pan. Press the dough onto the tin and trim off the excess. Pinch base of the tart shell and then place it into the fridge for another hour.Image Credit:  balise42