Mama'S Famous Apple Pie(With Buttery Flaky Pastry Dough)

1. 1

   Using a rubber spatula, thoroughly mix in a large bowl first 3 ingredients.

2. 2

   Working quickly to prevent softening, cut into 1/4-inch pieces:

3. 3

   unsalted butter.

4. 4

   Add the butter to the dry ingredients.

5. 5

   Using a pastry blender or two knives, chop the butter into pea sized pieces.

6. 6

   Add shortening or lard.

7. 7

   With a few quick swipes of the pastry blender or rubber spatula, distribute throughout the bowl.

8. 8

   Continue to chop until the mixture resembles coarse crumbs with some pea-sized pieces.

9. 9

   Do not let mixture soften and begin to clump; it must remain dry and powdery.

10. 10

    Drizzle over the flour and fat mixture 1/3 cup plus 1 Tbsp. ice water.

11. 11

    Cut with blade side of the rubber spatula until the mixture looks evenly moistened and begins to form small balls.

12. 12

    If the balls of dough stick together, you have added enough water; if they do not, drizzle over the top:

13. 13

    1 to 2 Tbsp. ice water.

14. 14

    Cut in the water, then press with your hands until the dough coheres.

15. 15

    The dough should look rough, not smooth.

16. 16

    Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic. Refrigerate for at least 30 minutes, preferably for several hours, or up to 2 days before rolling.

17. 17

    The dough can be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.

* Per serving · 4 servings · Values may vary.