Many people work this dough in a mixer or food processor. I would recommend rubbing the butter into the flour by hand. Stop before the butter becomes completely mealy, as many apple pie recipes indicate. If you do this right, you will have paper-thin sheets of butter throughout the dough, and when it is cooked, the moisture in the butter turns to steam, and gives you nice little flaky pockets, AKA flaky pie crust.

Add the rest of the ingredients and add the water 15 ml (1 Tbsp) at a time. You don’t want the dough too wet, and when you can roll it up, wrap it and put in the fridge for 1 hour. Remove, and cut into 2 equal pieces, for top and bottom.

Remove when the apples offer no resistance to a knife inserted in the middle.

Eat your pie, take a nap, and then go for a nice long jog!