Assemble your crust ingredients. Make sure they are ice cold.
Cube butter and freeze for at least 10 minutes.
Measure out the shortening and freeze for at least 10 minutes.
You want the dough to hold together when you squeeze a bit between your fingers.
Use the plastic wrap to press the dough into a round.
Cover the round with plastic wrap and refrigerate for 20 to 30 minutes.
Get your filling ingredients together.
Peel, core and slice your apples. You can cut them in smaller or larger slices. Just makes sure they are uniform so they cook evenly.
Divide your cooled dough into two pieces, one slightly larger than the other.
Coat your work surface with a light, even coating of flour.
I use a King Arthur Flour pie mat to roll out. It gives you dimensions for rolling the crust.
Sprinkle the top of the larger round of dough with a bit of flour.
Roll into a round, starting at the middle and rolling towards the edge. Turn the dough an 1/8 of a turn as you go around.
