All-Butter Pie Dough:

1. Start by preparing the pie dough. Mix vinegar and water together, then add a few ice cubes. Store in fridge until ready to use.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add cold, cubed butter, tossing around gently to coat. Using a pastry blender or fork, cut in butter until the pieces of butter are roughly pea sized. (You’ll want to have some that are a little bigger and some that are a little smaller to maximize the delicious flakiness!)
4. Add ice cold water one tablespoon at a time, quickly mixing together with your hands. Continue adding water one tablespoon at a time until the dough comes together. The goal is for the dough to hold together when squeezed into a ball, but with a few dry bits still left in the bowl.
   NOTE: Do NOT add all of the water at once. You don’t want the dough to get so wet that it becomes sticky. You will probably only need 8–10 tablespoons of water total.
5. Divide dough in half. Wrap each half in cling film, then press into a patty shape. Place wrapped dough in fridge overnight. (You could refrigerate for only two hours if you’re in a hurry, but overnight is recommended.)
6. Now go enjoy the rest of your day, and we’ll see you back here again tomorrow.

Assembling & Baking:

1. Hi again! Let’s start rolling! Line a baking sheet with parchment paper. Set aside.
2. Flour your work surface and rolling pin. Retrieve one dough patty from fridge, place on your well-floured surface, and sprinkle top with a little bit of flour.
3. Begin gently rolling out the dough into roughly a 9" x 13" rectangle, making sure to pick up and rotate the dough every few rolls. (Your rectangle will be a little less than ¼-inch thick.)
4. Using a bench scraper, pastry cutter, or knife, cut dough into eight 5" x 2" rectangles. Transfer the 8 rectangles to prepared baking sheet.
5. Fold and layer scraps. Re-flour your work surface and rolling pin. Retrieve second dough patty and add scrap blob on top. Place on work surface and sprinkle top with a little bit of flour.
6. Begin gently rolling out the second dough patty until it’s ¹/₈-inch thick, making sure to pick up and rotate the dough every few rolls. (The rolled-out shape doesn’t matter, as this will become the mummy wrappings.)
7. Using a bench scraper, pastry cutter, or knife, cut dough into thin strips roughly ¼-inch wide. Set strips aside.
8. Plop a heaping tablespoon of cherries jubilee sauce into the centre of each dough rectangle. Spread sauce out, leaving a bare ¹/₈-inch border.
9. Dip your finger into the egg wash, then brush onto bare edges. Repeat for all rectangles.
10. Now let’s mummify these hand pies! Lay the thin dough strips across the rectangles, crisscrossing every which-way and pressing edges into egg-washed border to adhere. Add as many strips as you like, making sure to leave a little space at the top for the eyes. Trim excess strip dough from all hand pies to give ‘em even and clean edges.
11. Put baking sheet in fridge for 30 minutes. Heat oven to 400°F.
12. Retrieve mummies from fridge, then lightly brush tops with melted butter. Sprinkle with sugar.
13. Bake for 18–22 minutes until golden brown.
14. Transfer baking sheet to wire rack. Allow to cool slightly, then—while filling is still warm—add candy eyeballs.