Joanne Chang’s Extra-Flaky Pastry (Pâte Brisée)

Yield:

Instructions

Using a stand mixer fitted with a paddle attachment or an electric hand mixer, paddle together the flour, sugar, and salt to mix, 10 to 15 seconds. Cut the butter into about 12 pieces and add it to the flour. Paddle slowly until the flour is no longer bright white and holds together when you clump it, and there are still pecan-size lumps of butter throughout, 60 to 90 seconds. Whisk together the yolks and milk in a small bowl and add all at once to the flour-butter mix. Paddle very briefly, just until it barely comes together, about 20 to 30 seconds. It will look really shaggy and more like a mess than a dough.

Dump the dough out onto the table and gather it into a tight mound. Using the palm of your hand, smear the dough, starting at the top of the mound and sliding your palm down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. Wrap the dough tightly in plastic wrap and press it down to make a flattened disk. Refrigerate for at least 1 hour before using. The dough may be stored in the refrigerator for up to 4 days (wrap it in another layer of plastic if you plan to store it for more than a day) and for up to 4 weeks in the freezer.