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from http://www.buzzle.com/articles/crust-recipe-how-to-make-pie-crust.html - 225g chilled butter (cut into small cubes) - 375 g white flour - 1 cuillère à café sugar - a pinch of salt - 3 to 6 c. à soupe freezing water The butter: cut the butter into small cubes and put it in the freezr for about 20 minutes. Left longer, they will become too hard to use. Mix the dry ingredients thoroughly then add the butter. Mix until it is crumbly and the butter is in pea-sized lumps. Add water gradually so the dough begins to clump together. Shape the dough in two disks, taking care not to over-knead them. It is important that small lumps of butter remain visible -- this makes your crust flaky. Refrigerate for one hour. Remove one of the discs from refrigerator sprinkle some flour on top of the disc, roll out the dough with a rolling spin by using metals spatula. It should not stick the surface below but if at all this thing happened then sprinkles some more flour to avoid the dough from sticking. Gently fold the dough and press down to the line the pie dish with the dough. Start filling to the pie. When you are ready, take the second disk of dough as the before one, turn it over on the top of the filling and pinch the top and bottom of dough together firmly. Take out the excess of dough; fold it with the edge of the pan using thumb. Score the top of the pie with long cuts sufficient for the steam from the cooking pie can escape. 375g flour 40-45min, 220° The apples weren't cooked enough, so I need to put fewer apples, or cook at lower temperature for longer or cover with aluminum foil.