how to make pie dough and perfect apple pie

Hello, welcome back to a new video. So

today I'm feeling kind of sick, that's why

I sound weird, but I thought I'd make some

pie dough today because I want to have

some pie. Put in the flour. I don't

know how much I need, I'm just gonna guess

because I don't believe in following

rules. Okay, so I want to add— what do I

want to add? Oops, now my finger's covered

in flour. Damn, this is gonna get messy,

isn't it? Okay, so it said I need to put

oil so that the flour doesn't absorb the

butter. So I'm gonna put the oil like

that, and then it also said put in some

sea salt,

put some salt, and then I think we mix it

and then we add the butter. Sorry, this is

gonna get messy. Maybe I use the spoon.

The spoon might be better. Maybe I need to

put more oil.

Yeah, I think I need more oil.

Maybe that's enough.

So the butter, I put it out on the balcony

to soften up, but it's still kind of hard

and it's got bits of bread in it from when

I was trying to make Cheese toast. Now

there's flour in there, so how much butter

do I need? Maybe this much.

Oh my God, splashed butter

everywhere. I hate it when butter's hard

and you're trying to spread it on bread

and it ends up tearing the bread up.

Okay, so do I use my hands now?

I think that's enough butter. I guess we

go in with the hands. Uh,

weird. Slimy.

Slimy and cold.

And then we mix it.

Okay, we got the water. Not sure how much

water we put in though. Maybe that much?

And then you start mixing.

Ugh, it's all gloopy.

I don't know if that was too much water.

And then we have to make it into like a

ball. Why is

it sticking to my fingers so much?

Smells good though, like you could make a

biscuit out of this.

Put some flour Like

And then I think we roll it,

but I don't have a rolling pin.

Wow, this is actually like dough.

Look at this, that's like

proper dough. Oh my god.

I made dough.

Um, what can I use to roll it?

Okay, first we'll just press it like

that. I don't know what I'm going to

do with it though.

I don't have like a pie dish. Find

something. Oh, I got this drink thing.

It's kind of like a rolling pin.

Yeah, that works.

Oh wait, we need 2 pieces, one for the

bottom bit and then one for the lid.

So, I guess I'll just tear it in half.

Wow, this looks pretty good!

Put this here.

Roll— roll this bit.

Into a circle.

Wow, look at that, it's like proper dough.

Maybe I'll buy like a pie dish.

I'll go and look for a pie dish. Hold on.

Uh, all I can find is this bowl. I think

it should be fine to put in the air fryer.

Um, so I need to put oil, I think, so the

pastry doesn't stick to the inside. So

coat this with some oil. Uh, this one

looks pretty clean. I don't think I used

this one before for painting. Maybe I

should wash it first. Doesn't smell like

anything. Uh, I think it'll be fine.

Whatever, cooking is all about

improvisation.

Smear the oil all

around the inside of the bowl

like so.

And then,

and then we put the pastry.

Hopefully I rolled it out thin enough,

big enough. It's kind of tearing.

It should just go in. Oops, it should

just— it's kind of too small.

Damn it, I need to roll it thinner.

Now it's getting covered in oil.

Get out the way.

I need to make it bigger.

I didn't have a smaller bowl.

Okay, let's try that.

Damn it!

Does it matter if there's a hole in it?

Okay, yeah, I think that looks fine. And

then we just need to put something inside

of the pie, but I don't have anything to

put inside the pie. I got one apple.

Okay, so I found an apple for the filling.

Sorry, should go in there like that. I

think I need to skin the apple because

it'd be weird if you had apple skin inside

of the pie, wouldn't it? I wonder if we

have a peeler.

Put the apple in the pie like

so.

And I think I'll put in some honey as well

to try and make it a bit more liquidy.

Otherwise it's just going to be like dry

baked apple. This should give it some

sweetness as well. Put some honey— whoops,

maybe too much. Then mix that up a little

bit. That should give it like a syrupy

texture.

Problem is this is kind of a deep pie

because the bowl is deep,

but I think it'll be fine.

Okay, let me put the lid on. Well, it

smells pretty good actually, like apple

and honey. So this is my lid. It's gonna

go on top like this,

and then I think I

wrap it around the edge of the bowl.

This is kind of weird. I don't know if the

middle is gonna rise.

Okay, looks pretty good.

Time to go into the air fryer.

Oh, I need to make some holes for the

steam to come out. Put a hole here and

This is pretty good.

Okay, let's put it into the air fryer,

see what happens. Okay, put it into the

air fryer like this,

and we'll do, um,

15 minutes at

180.

Uh, maybe that'll work. We'll see.

Okay, I think it's finished. Let's see

what it looks like. Ta-da!

Wow, it looks pretty good actually.

I don't know if it's going to be flaky

like a pie though. Let's take it out.

Okay, so the pie is ready. It was really

hard getting it out of the air fryer, but

I managed to flip it onto a plate. Let's

have a look at this pastry first.

So it seems kind of hard. I don't know if

that's a bad thing or a good thing.

Um, I guess we open it up, see what it's

like inside. Actually, I'm gonna try a

piece of the pastry first on its own. It

doesn't seem so bad. What is that? Is that

an apple? Oh, it's a bit of an apple.

How'd that get there? Okay, I want to try

the pastry. It keeps falling into the

apple honey stuff. Okay, so there's the

apple— I mean the pastry soaked

in some apple juice. Smells good, smells

like honey and apple.

Hmm, it's not,

it's not really flaky though.

It's more like a biscuit.

This is what I was worried, worried that

this would happen. Look at this.

I think I didn't fold it to make it

Uh, no, it's like a dry biscuit,

not really like a flaky pastry.

Yeah, I did something wrong here.

Put some apple on it.

It tastes okay, but the texture, it's not

what I was hoping for.

It's okay when you've chewed it up a bit.

I mean, look at this. It's just not— it's

not flaky at all,

at all.