how to make pie dough and perfect apple pie

Feeling sick, he improvised pie dough with guessed flour, oil, salt, butter, and water, rejecting precise measurements. He used a drink container, oiled bowl, one apple, and honey, air-frying the deep pie at 180°C for 15 minutes. The pie looked good and tasted acceptable, but the hard, non-flaky biscuit-like pastry disappointed him; he called it a failure.

His improvisational, rule-averse approach produced edible food but failed against his intended texture.