1/2C (4 oz) (115 gr)unsalted butter, vegetable shortening or lard, cut into cubes
3/4 - 1C (6 to 8.10 fl oz) (180 ml to 240 ml)whole milk, warm
1egg yolk
Instructions
In a food processor place the flour with the salt and process for a few seconds until combined. It can also be done in a large bowl by mixing with a fork.
Add the butter and process for 10 seconds until a sandy mixture is formed (you can also form the sandy mixture with a fork or with your fingertips).
Add the warm milk with the egg yolk and process (or combine with your hands) until a smooth dough is formed (it is important not to over knead).
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes until needed or it can be frozen for up to 3 months.