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1
Make dough: Cut butter into bits and in a bowl with a pastry blender or in a food processor blend or pulse together with, flour, sugar, and salt until mixture resembles coarse meal.
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2
Add 2 tablespoons ice water and toss or pulse until incorporated.
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3
Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough.
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4
Gather dough into a ball.
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5
On a work surface smear dough with heel of hand in 3 or 4 forward motions to make dough easier to work with.
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6
Form dough into a ball and flatten into a disk.
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7
Chill dough, wrapped in plastic wrap, 1 hour.
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8
Preheat oven to 375 degrees F.
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9
Make filling: Halve and pit plums.
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10
Cut plums into 3/4-inch-thick wedges and in a bowl toss with sugar, cornstarch, and lemon juice.
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11
On a lightly floured surface with floured rolling pin roll out dough into an 11-inch round (about 1/8-inch thick).
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12
Transfer dough to a 9-inch (1-quart) glass pie plate.
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13
(Do not trim overhang.)
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14
Spoon filling into shell and fold edge of dough over filling, leaving center uncovered.
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15
Bake pie in middle of oven 35 minutes.
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16
Brush crust with milk and sprinkle with sugar.
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17
Bake pie 10 minutes more, or until filling is bubbling and crust is golden.
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18
Cool pie on a rack.
