Two tablespoons of ice cold water, warm water will ruin the crust! Use a wooden spoon to mix these items together in the large bowl, as they begin to come together you can proceed to put the wooden spoon aside and use your hands to mix the rest of the dough. Make sure that you knead the dough together but do not over work the dough, you will push all the air bubbles out of it and it will then begin to fall apart when you roll it out. You need the perfect consistency so that the crust will be flaky and taste delicious when baked. After kneading them together, you can divide the dough into two separate balls of dough. You will then take each ball of dough and roll them out with a rolling pin, separately, so that they are about half a centimeter thin, and big enough to cover the pie pan with an extra half inch overflowing the side of the pan. Depending on whether or not you are a fan of unbaked pie crust, you can then take off the extra inch that is overflowing the pan and begin to eat it. .
Now that you have your crust prepared, you can set the pie pans with the crust in them aside, and then prepare your filling. The filling that I prefer more than any other, would be apple pie filling, and you will need about 8 apples, brown sugar, granulated sugar, and cinnamon for this kind of filling. Apple pie is the superior to most pies, and also slightly more difficult than other pies such as pumpkin and pecan. I have had quite a bit of experience in preparing apple pie, as this is the first pie that I learned how to make and it has stayed my favorite ever since. When I first made apple pie it took time and hard work because you had to core and peel the apples by hand with a paring knife. After many pies and much hard work I then bought an apple corer/peeler that peels, cores, and slices the apple for me. This will cut your preparation time in half if you choose to spend the extra twenty dollars in buying one, but also is only worth it if you choose to start making apple pies more often.
