Spoon flour into dry measuring cups and level off top. Combine dry ingredients in large bowl. Hold cheese grater over bowl and grate in frozen shortening and butter in 3 additions, tossing the flour mixture with a fork between each.
Gently toss with fingers to evenly combine. The pieces of fat should look like dry, large-flake oats. TIP Roughness causes toughness. For the flakiest baked texture use gentle pressure when stirring, handling and rolling pastry and avoid mashing or letting your hands warm it.
Drizzle in ice water while stirring with fork until evenly moistened. Don’t mash or overwork it! If necessary, add more water a bit at a time just until dough clumps.
Gently gather the ragged dough into a ball with hands, then break in half and form 2 balls (weigh dough or eyeball it).
Flatten each into a thick disc (ragged edges are okay). Wrap well in plastic and refrigerate until chilled. Preheat the oven before rolling out the bottom crust.
Place 1 disc on a lightly floured surface. Flour rolling pin. Starting at centre of disc for each stroke, with light pressure on rolling pin, roll toward edge, lifting pin as you get to edge to avoid pressing edge too thin. Lift dough and lightly flour underneath occasionally to prevent sticking.
Roll out in each direction like the points of a compass to form a neat circle the desired size. Roll up circle around pin, then drape into pie plate, gently lifting dough to fit snugly into sides.
Trim edge, leaving about 1 inch (2.5 cm) of pastry overhang beyond the inner edge of pie plate. Refrigerate while making the filling.
The Best Apples
Roll out top pastry to desired-size circle, ensuring you have plenty of overhang to seal bottom crust. Brush edge of bottom crust with water.
Cut a decorative shape from centre of circle. Roll up circle around pin, then unroll to drape over filled pie, centring it.
Trim edge of top crust so it extends about 1/4 inch (5 mm) beyond edge of bottom crust.
Fold top crust over edge of bottom crust, pinching the two together to seal and thin the edge out slightly, lifting to make a raised rim. You want a tight seal here.
Use the forefinger and thumb on one hand to gently press the raised rim of pastry from the inside toward the outside, while bracing the rim with the other thumb (on the other side of the pastry) to create a fluted edge. Keep the fluted edge angled up and just inside the edge of the plate to reduce spillover during baking.
Maple Toffee Drizzle
In case your slice of pie isn’t quite decadent enough, add a drizzle of this candy-like, warm maple syrup to put it right over the top. Serve with Murphy’s Law Apple Pie Moonshine.