Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling. It’s all right if the edges are a little ragged.
On a floured surface, roll the dough into a 13- to 14-inch round. Remove the dough from the refrigerator if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Line a heavy-duty rimmed baking sheet with parchment. Position a rack in the center of the oven and heat the oven to 350°. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling it out. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable). The dough will still look crumbly and dry. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. With the mixer on low, add them to the flour mixture and mix until the dough just comes together, about 15 seconds the dough will be somewhat soft. In a small bowl, mix the egg yolk and milk. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above). Scrape down the sides and bottom with a spatula, if needed. The flour should hold together when you clump it with your fingers. Add the butter and mix, on low, until the mixture looks sandy and there are no pieces of butter larger than a pea, about 2 minutes. Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl).
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