hi I'm Scott Catania for howdini here today we're going to be making a pie crust so the ingredients that we need for this is flour cold butter and I'll explain that further cold water salt and sugar and the pie plate so normally you can make this in a bowl or a mixer ideally on marble because it continues to hold the temperature it keeps the dough cool so we're going to start with our flour on the marble but we'll just place that in the center you can have a lot of fun with this at home as well we're going to add our sugar and our salt very important any pastry that you have you always want to mix your dry ingredients together so we're just going to fold that put that on top and fold that in now a very critical step the butter which is cut in small pieces I just took out of the freezer it's very important to cut it in with a fork to ensure that you get a real flaky crust you want to make sure that the butter does not melt so we'll just place that right in the center it's important to work with this quickly so now we're just going to cut it in as they as we call it the butter needs to say solid but you don't want to make it larger than a pea so that's a critical step so we're almost done and to ensure that the butter doesn't melt as well when we add a little of the water it's going to be ice water you want it to resemble coarse cornmeal so here I'll put everything back to the center I'll create what we call a well we don't want to add all the water at the same time we're just going to work that dough the goal is to achieve the least amount of water it needs to start to pull away to create one harmonious mixture so that's why we add the water in small amounts we'll add a little more water we're all set just going to bring all out to the center and now I just want to bring it together and do a few needs again the butter is cold butter is the key to this dough I'm going to put that there for a second just going to scrape my work surface sprinkle a little flour take my rolling pin put some flour on that I'm going to hit this a few times again trying to keep my hands away from the dough okay and now we're going to roll it out so very important when rolling you never want to roll over your dough or you'll have frayed edges so we're just going to roll a little quarter turn roll a little quarter turn we want an eighth of an inch thickness in our dough when you're rolling it out we're only a 9-inch pie crust you always want to go around two inches beyond that so here we have our dough what I like to do is make sure that you start it coming off your work surface just remove that slowly you don't need to grease your pie plate because we have much butter in it we just take this just like that and we don't want to stretch our dough as that will create shrinkage when we cook it I'm going to take out my scissor you want to cut it again two inches more so we're just going to trim so now we want to fold it over it's really easy so here we're just going to pinch pinch so we'll just do that all the way around all right we're finished crimping we using our pie crust for a pumpkin pie if you were making something such as an apple pie with the top you would just double the recipe here you have a proper pie mold I'm Scott Catania for howdini you