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I've tried all of these and settled on all butter because it tastes the best.
@Carliej01: Actually, I wouldn't use a mixer. :( The more you handle/mix your dough the tougher and less flaky your crust will be. I use one cup of flour per crust, mix a large tablespoon (table size-not measuring size) of shortening. Then I thoroughly mix that before adding cold water, until it is moist. Once the crumbs of mixed flour and shortening are moist I very gently form a ball of dough, flour my surface and my rolling pin and roll it out while moving the crust and sprinkling the surface and the rolling pin with flour as much as necessary to keep it from sticking. :) Good luck and have fun! Merry Christmas!
My MIL uses apple schnapps instead of water in her apple pie crust...yummy, but more difficult to handle when rolling out. I typically use butter-flavored shortening and water in mine.
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I've made apple pie twice in my life. This past Thanksgiving and then once more a couple weeks ahead of time as a trial run. All from scratch, even the pie crust. I don't have a food processor large enough to do this, as most pie crust recipes call for. However, I do now have a Kitchen Aid stand mixer, and the book that came with the mixer has a pie crust recipe. I'm pretty sure the pie crusts I've made before were all butter, but the one in the book has butter and shortening. I tried doing some research and basically came across people who were 100% for butter crust, 100% for shortening, or 100% for half and half... What do you use for your apple pie crust, and why? I will be making two apple pies on Saturday. One for my parents and one for my future in-laws (I figured I gotta show them that I've been putting our engagement gift, the stand mixer, to good use ;-)) Any advice or opinions are greatly appreciated ladies!