All Butter Pie Crust - Part 2: How to Roll Out Pie Dough

Name: All Butter Pie Crust - Part 2: How to Roll Out Pie Dough
Ingredients: 2 sticks (227 grams / 8 ounces) unsalted butter, very cold; 2 3/4 cups + 2 tablespoons (363 grams / 12.8 ounces) all-purpose flour; 3/4 teaspoon kosher salt; 1/4 teaspoon flaky sea salt (such as Maldon); 1/2 cup (4 ounces) buttermilk (or water), very cold; For rolling out the dough:; Egg wash (1 egg whisked with 1 tablespoon of water); Demerara or Turbinado sugar (optional)

"All Butter Pie Crust Tutorial Part 2 - Learn how to roll out pie dough with step-by-step photos and clear instructions. Simple enough for beginners!..."

INGREDIENTS

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2 sticks (227 grams / 8 ounces) unsalted butter, very cold

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2 3/4 cups + 2 tablespoons (363 grams / 12.8 ounces) all-purpose flour

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3/4 teaspoon kosher salt

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1/4 teaspoon flaky sea salt (such as Maldon)

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1/2 cup (4 ounces) buttermilk (or water), very cold

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For rolling out the dough:

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Egg wash (1 egg whisked with 1 tablespoon of water)

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Demerara or Turbinado sugar (optional)

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