How to Make the Best Apple Pie

4. Mixing the Crust

If you do not have a pastry cutter, two butter knives, or even a fork can be substituted. The knives are worked at angles, slicing the shortening into smaller pieces as you go. If you're using a pastry cutter or a fork, be careful not to mix the shortening into the flour. Flakiness is created as the moisture heats and creates layers of shortening and flour. Place the flour and salt into a bowl, and cut in the shortening until it resembles crumbs. Add four tablespoons of water into the center, lifting the edges of flour to moisten it. Add additional water one tablespoon at a time until the desired consistency. Depending on how dry the flour is, this will be a total of approximately six tablespoons of water. Do not knead the dough, but shape it into two hard balls, wrap in plastic and refrigerate for one hour.