RECIPE:Pie DoughPastry Flour 1250 gramsCold Butter 750 gramsCold Water 312.5 gramsSalt 25 gramsMethod & technique:1 Dissolve salt in cold water; place in cooler.2 Break down cold butter into dice size pieces; place in freezer.3 Sift pastry flour into mixing bowl.4 Using paddle attachment, sand butter with flour.5 Add water/salt solution until dough is properly encorporated. do not overmix; butter should be clearly seen in tact.6 Form into brick wrapped in plastic. Rest in cooler for a minimum of 2 hours before rolling. May be frozen.7 Roll bottom crust to 1/4"; Roll top crust to 1/8" - 1/4", depending on top style.8 Assemble and freeze pies before baking in oven; eggwash before baking. Sprinkle of raw sugar optional.9 Bake at 375 degrees F until golden and bubbly. Egg Wash RatioWhole Eggs 12Egg Yolks 3Heavy Cream 20 gramsPinch of Salt 1 gramsMethod & technique:1 Whisk eggs, yolks, and cream.2 Whisk in salt last.3 Strain and store in cooler.