All Butter Flaky Pie Crust

• Before gathering all the ingredients prepare the butter so that butter can be resting the freezer while you prepare the rest of dough. You will cut 2 1/2 sticks of butter into 1 inch cubes, then grate the remaining 1 stick of butter on the large holes of box grater. Place all the butter in the freezer.
  
• Add flour, salt and sugar to processor and process for about 2-3 pulses just to combine.
• Add the cubed butter to processor and pulse till small pea size pieces of butter are blended into the flour.
  
• Dump flour and butter mixture into a medium mixing bowl and then add the grated butter tossing with hands to lightly combine.
• Add water a 1/4 of a cup at time tossing with rubber spatula to mix. Press dough with spatula till most of the dough is sticking together.
• Cut a large sheet of plastic wrap and lay on counter, dump dough onto wrap and using the wrap form dough into a thick small rectangle. Cover tightly and let rest in the refrigerator for at least 2 hours and up to 12 hours.
  

Rolling out the crust

• After dough has rested for two hour remove from fridge and let set out for about 10 min.
• Divide dough in about half, bottom crust will be just slightly larger.
• Dust counter and rolling pin with a small amount of flour. Roll out to 19 x 14 rectangle, making sure it's not sticking to the counter as you roll. Using your rolling pin transfer dough to cookie sheet that has been sprayed with baking spray. Gently press dough into corners and leave hanging over the edge till you have the top crust on. Cover with plastic wrap and set in refrigerator till ready to fill. You want to keep dough as cold as possible.
  
• Roll out top of pie to 18 x 13 rectangle making sure it's not sticking to the counter as you roll. Using rolling pin place dough sheet on plastic wrap and cover with plastic wrap set in fridge till ready to assemble.

Pre-heat Oven to 350

Apple Pie Filling

• In a small bowl add sugars, cornstarch, salt and spices, stir with a fork to combine and set aside.
• If you have someone to help now is the time to get them, getting the apples prepared and tossed in the lemon juice QUICKLY is important. So have all your tools set out and your bowl with the juice ready to go.
  
• Add lemon juice to a large bowl
• Peel all the apples.
  
• Then slice and core the apples. I like to use an apple slicer, then I slice each wedge in half so they are a bit thiner but don't fall apart when baked, they also look so pretty.
  
• Toss the sliced apples in the lemon juice as you get them sliced to help prevent browning.
• When all the apples have been sliced and tossed in the lemon juice add the sugar mixture to the apples and toss till all are combined. Then add the filling to the cookie sheet with the bottom crust in it. Spread apple filling out in an even layer. It looks like a lot of apples but they bake down so don't worry.
  

Assembly / Bake

• Using rolling pin transfer top crust to the pie, press the top and bottom crust seams together and roll the edge to seal. Trim any excess dough. Cut slits in the crust for steam to vent. Brush top crust with an egg wash or cream if desired.
  
• Bake on lower middle rack for about 1 hour, crust should be golden brown and filling should be bubbling.