1 c. butter, chilled until firm
1 1/4 c. + 2 1/2 tbsp. flour
1/2 c. cake flour
1/4 tsp. salt
1/2 c. ice water

FILLING:

4-6 tart apples
1/2 c. sugar
1/2 tbsp. cornstarch
Cinnamon

Cut butter into 3/8 inch cubes. Freeze 10 minutes.

Combine flours and salt. Mound on smooth surface. Make a well in the center. Place chilled butter in well. Working quickly cut butter coarsely into flour using a pastry scraper until cubes are halved or quartered. Sprinkle ice water over mixture. Stir with fork until dry ingredients are moistened. Quickly shape into a ball. Wrap in waxed paper. Dough will be lumpy with butter showing. Chill 15 minutes.

Roll dough in 3 x 8 inch rectangle on floured surface. Fold short sides into middle. Roll again; fold as before. Repeat again. Chill 15 minutes. Roll out.

This will make one large pie shell (12 inch pizza) or two 9 inch pie shells. Chill.

Slice tart apples about 1/4 inch thick and arrange in shell slightly overlapping. Sprinkle 1/2 cup sugar, dash of cinnamon, and 1/2 tablespoon cornstarch mixed together over the apples in the crust.

Bake 45 minutes at 400 degrees or until apples are cooked. It may not take that long. Serve hot.