Apple pie crust recipes?

i need help this year for thanksgiving i want to make totally home made apple pies, really need help with the pie crust, i need to make 2 pies, really big ones, so i have to have a good crust, with out using the box mix,





my apple pie is, i take 8to 10 apples (i am using the honey crisp apples) for one pie, peal them, and core them, evenly slice them,





stick them in a big pot on the stove, add butter, sugar, all spice, ginger, nutmeg, cinnamon (add them all to taste i don't measure)





and to coat all the apples them soften the apples about 3/4 way done so there is a small crunch to them, than i strain the apples into another sauce pan to add the flour, to thicken the mix, then add back in the apples then in the crust it goes,





cook the apples on the stove before i stick them in the pie crust to bake the top crust,





the only thing is my pie crust don't taste right when i do it from scratch. any great cooks out there help please. Apple pie crust recipes?
I tried many pie crust recipes and none of them worked for me until I found this one. It is flaky and tasty. Hope you like it!





Angela's Amazing Pie Crust


2 Cups Pastry flour (SUB 2 Cups less 2 TBSP All purpose)


3/4 Tsp Salt


3/4 Cups Lard (really soft)


4-5 TBSP Cold water





Mix flour and salt


with pastry belnder or 2 knives cut in Lard


add in 1 TBSP of water at a time using only enough water to make the dough cling together.


roll 1/2 of the dough at a time on a lighty floured surface or between 2 pieces of wax paper.


makes 2 single


crusts or 1 double


Apple pie crust recipes?
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God bless.
I use the crisco crust, I use butter flavored crisco. go to crisco.com, the crust is great.
Seriously, this is the one to use. I have used it regularly since the recipe was published about a year ago (I make pies once a week). It may seem strange to include vodka in the crust but trust me one this, it is sooo tender and the alcohol bakes off.





Foolproof Pie Dough


- makes one 9-inch double-crust pie -





The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.





Ingredients


2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour


1 teaspoon table salt


2 tablespoons sugar


12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices


1/2 cup cold vegetable shortening, cut into 4 pieces


1/4 cup cold vodka


1/4 cup cold water





Procedure


1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.





2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.