• 2 ¾ cups (12.5 ounces / 350 g) all-purpose flour, divided

• 2 tablespoons (25 g) sugar

• 1 ½ teaspoons (5 g) Diamond Crystal kosher salt

• If using table salt: use same weight or half as much by volume

• 2 ½ sticks (10 ounces / 280 g) unsalted butter, cut into ¼-inch slices

• 6 tablespoons (3 ounces / 85 ml) cold water

1. In a large bowl, combine 2 ½ cups (315 g) of the flour, sugar, and salt. Set aside the remaining ¼ cup flour.

2. Add the sliced butter to the flour mixture and toss to coat. Use your hands or a pastry blender to press the butter into the flour until the mixture has both large flakes and smaller pea-sized bits of butter.

3. Sprinkle the reserved ¼ cup flour over the mixture and toss gently to combine.

4. Drizzle the cold water over the dough, one tablespoon at a time, mixing gently with a fork or your hands until the dough starts to come together. It should look shaggy but hold when pressed.

5. Gather the dough into a ball, divide it in half, and shape each piece into a disk. Wrap tightly in plastic wrap.

6. Refrigerate for at least 2 hours (or up to 2 days) before rolling.

1. 12 ounces sliced apples

2. 1 cup sugar

3. 1 tablespoon cornstarch

4. 1 freshly squeezed lemon (juice)

· Roll dough into 10-inch circles

· Add apple filling in center of dough leaving 2 inches, lift and pinch edges to create boarder crust

· Bake for 30 minutes at 350 degrees

· Cool to room temperature and serve