Allow butter and milk to sit out at room temp for 1 hour prior.
On a mixer, with a paddle attachment beat butter and salt on slow/medium speed until smooth and no more lumps remain.
With the mixer running at slow speed, add milk in four increments, one ounce at a time until each addition is absorbed and the mixture is creamy.
Add sugar and mix briefly to combine.
Add flour and mix slowly, stopping to scrape down the sides, mix just until combined.
Scrape the dough out of the bowl onto a workbench or board gently form dough into a log and divide into 4 pieces, each piece should weigh 7.5 ounces.
Form each piece into a flat patty and refrigerate for at least 1 hour.
Remove pie dough from refrigerator and allow to sit at room temp for 5 minutes.
Using a little all-purpose flour and a rolling pin, roll pie shell from the center out while rotating a quarter turn each time until a pretty even circle has formed and the dough is about 1/4 inch thick, brush any excess flour off of dough and place over a 9-inch aluminum pie tin, press center down onto the tin.
Bring edges up to form the crust while pressing down onto the edge of the pie tin.
Use a crimper to pinch the edges to form a crimped edge, dip crimper in flour in between crimps to avoid sticking.
At this point, pie shells can be wrapped in plastic and frozen.