Perfect Pie Crust In A Classic Apple Pie

• 6 Granny Smith apples peeled, cored, and sliced 1/4 thick, approx. 8 cups
• 1/4 cup white sugar
• 1/4 cup light brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg freshly
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon cornstarch tablespoon plus 1
• 2 cups flour
• 1 teaspoon salt
• 3/4 cup shortening
• 1 egg slightly beaten
• 1 teaspoon white vinegar
• ice cold water

1. Get your glass of water from the freezer.
2. Combine flour and salt in a medium sized bowl.
3. Cut in the shortening.
4. Place the egg and vinegar in a 1/2 cup, top up with the water from the freezer.
5. Stir this into the flour mixture.
6. Stir until a ball is formed.
7. Shape into 2 small discs and wrap, place in the fridge for 30 mintes.
8. Generously flour the surface and rolling pin.
9. Beginning in the center of the disc of dough, roll out, lifting often to be sure it is not sticking to the counter.
10. If you find it sticking, add a touch more flour to the counter.
11. Once it is large enough to line a 9 inch pie plate either roll it lightly around the rolling pin or gently fold it into fouths and transfar to the pie plate.
12. Be sure you have at least an half inch of dough over hanging the edge of the plate.
13. Add the cornstarch to the apples and stir well to incorporate.
14. Pour the bowl of apples into the pastry lined pie plate.
15. Dot the surface with the butter.

apples, white sugar, light brown sugar, lemon juice, ground cinnamon, grated nutmeg, salt, butter, cornstarch, flour, salt, shortening, egg, white vinegar, water

Taken from www.yummly.com/recipe/Perfect-Pie-Crust-In-A-Classic-Apple-Pie-1668980 (may not work)