Chef John from Food Wishes has created this video tutorial on how to make a butter pie dough from scratch. First, chop up two sticks of unsalted butter and put it in the freezer. Next, weigh out you flour. It should be exactly 12 ounces. Add a half teaspoon of salt. Put the flour and the frozen butter slices in your food processor. Pulse on an off until the mixture looks like coarse crumbs - not too fine, but no big chunks either. Add half of the mixture of ice water and apple cider vinegar. Again pulse the food processor on and off a few times. Add the other half of the water / vinegar and pulse again. Continue to pulse until it just starts to come together. Pour the mixture onto your cutting board and make it into a round shape. Divide it in half and chill in the fridge for at least a half an hour. Using one half, roll out the bottom half of your pie crust. The crust should be a few inches larger than your pie pan. To move it to your pan, roll it up onto your rolling pin and transfer it to your pan. Place your filling in and brush the edge with an egg wash. Roll the top crust so you have at least and inch or two overlapping and transfer it the same way. The edge will hang over, so roll it up and pinch it together. This will give a nice thick edge. Brush the surface with the egg wash. Cut some vents on the top. You can sprinkle the top with powdered sugar for flavor. Now you are ready to bake.
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