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1
Preheat oven to 350F.
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2
To prepare the crust, cut the butter into small pieces.
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3
It doesn't have to be cold, but you don't want it too warm so it's melting.
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4
Add the flour, salt and sugar to the butter and rub by hand to combine.
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5
Switch to a spoon and add the milk in a thin stream, mixing until it just holds together.
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6
You may not need all the milk.
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7
Firm into a disc, cover in plastic wrap and chill while making the filling.
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8
Sprinkle surface and top of dough with flour, roll gently from the center to the edges until it's large enough, turning it over a few times so it doesn't stick.
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9
Lift gently into the pan, and crimp edges as desired.
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10
Prick the crust all over with a fork and bake for 10 to 15 minutes or until lightly browned.
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11
For the filling, fry the bacon over medium heat until done.
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12
Remove the bacon from the pan, reserving about 2 tablespoons of the drippings.
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13
Cook the onions in the bacon drippings until nicely browned, stirring often.
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14
Drain off the drippings.
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15
In a large bowl, combine the bacon, onions, egg, egg yolk, sour cream, salt, pepper, chives (or shallots) and caraway seeds (if using).
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16
Mix well and pour into the crust
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17
Bake until the filling is firm and golden, about 35 to 40 minutes.
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18
Serve warm.
