Combining Ingredients In a Traditional Italian Peach Crustada

"So here I go pulsing again and the pulsing this time is cutting up the butter and incorporating throughout the flour, and sugar, and salt so that's even. Now I'm going to let it go for a second and what's so great about these machines is you do not need to use 2 forks to get it the consistency of just like grain affecting you might want look right in here and see it should look it should look just really mixed with just little chunks of butter in there and I'm going to take the whole egg yolk, and I hope I'm mention that before but it is 1 egg yolk and put it in and then I'm going to combine it and I'm not pulsing this time, I'm just going to combine until it all goes into a ball. That just takes a matter of time there it goes you can see it's getting really kind of thicker and thicker and more chuncky. At first it was all flour but it's almost kind of magic and what's so great about this you save yourself a lot of time. There we go that should be it let's see well not there yet, this is the thing also about making making any pie crust if it's real hot dry day, first I'm going to make sure that everything is incorporated. And I am a firm believer using my hands so just wash your hands frequently and then there really the best tool you got. Lets try again, here it goes, and if it doesn't go we can add a teaspoon of cold water until it does form into a ball and that's something to keep in mind. You don't want to add to much let me just see it again, you don't want it to get over worked, I'm going to add a teaspoon of water. What I'm going to do is just a hmmm got some water right here, I'm just going to pour into my little egg bowl and then we're going to go with a teaspoon at a time and when it gets into a ball we're ready to rock and roll. Okay, that's one teaspoon, you'll be surprise how little it takes to get it going oh ya, this maybe it folks I hope so, okay well just about 1 more teaspoon and this is something to keep in mind any time your making pie crust is that depending on the weather it's really hot and dry out here in LA right now sometimes if it's in the winter and it's really wet out you won't have to do this oh you can hear it getting chunky now, see it's chunking up this is what we want. And the reason why I stop it every so often is you really don't want the dough to get over done. Well this is basically what I want when I can really just put it together like this and make it into a disc that's what I want."