Kitchen Intimidation

For years I've been afraid of pie crust. I know, such a small thing, but the idea of trying to making that dough come together with such a ridiculously small amount of water.........it made me cringe. So I'll come clean. I would buy Pillsbury Pie Crust. And I thought it was good. I even convinced myself it was better than any crust I could have made.
WRONG.
The other day I decided that being intimidated by flour, water and butter was embarrassing. And to be honest, I was tired of hiding the red Pillsbury box every time I made a pie. After studying about 40 different recipes for pie crust (researching before starting a new recipe is a real sickness), I put together my own recipe, took out the rolling pin and crossed my fingers. The crust came together beautifully, and best of all - it was EASY!
Here you go:

For the crust -
6 ozs all purpose flour (1 1/2 cups)
6 ozs cake or pastry flour (1 1/2 cups)
6 ozs cold butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
2 ozs crisco (4 tablespoons)
1 tablespoon sugar
1/8 teaspoon baking powder
1 teaspoon salt
1 tablespoon apple cider vinegar (or lemon juice)
1/2 cup (maybe less) very cold water

For the filling -
4 apples, peeled, cored and sliced (I used 2 Golden Delicious and 2 Honeycrisp)
2 tablespoons flour
1/4 cup brown sugar
1 tablespoon white sugar
1 teaspoon cinnamon
1/2 teaspoon all-spice
1/8 teaspoon ground ginger

Preheat your oven to 425 degrees

Make the crust -
Mix the flours, sugar, salt and baking powder in a food processor, pulsing several times to incorporate. Add the butter and crisco and pulse several more times until the butter is the size of small peas. Add the cider vinegar and half the water, and pulse until the mixture ALMOST comes together. Use the rest of the water if needed.
Remove the dough from the processor, separate into 2 halves, and bring each half together, flattening each into a disc. Wrap each disc in plastic wrap and refrigerate for at least one hour.

In the meantime, make the filling -
Mix the sugars, cinnamon, all-spice, ginger and flour until well incorporated and there are no lumps of brown sugar left. Sprinkle the mixture on the cut apples and mix well.

Remove one disc from the fridge, sprinkle some flour on your counter, and roll out the dough, taking care to roll from the middle out, and turn the dough a little bit each time you roll. Make sure you have enough flour under the dough so it doesn't stick to the counter.
Carefully place your dough in a 9" pie pan and fill with the apple mixture. Place this in the fridge while you roll out the second disc. The cover the apple mixture with the second dough and crimp the edges together, trimming the excess with a scissor if there's too much hanging over the sides. Cut some slits in the top to allow the steam to escape, and brush the top with egg wash.
Bake at 425 degrees for about 20 minutes, then lower the oven to 350 for about another 30 minutes. If the edges start getting too dark, cover them with aluminum foil.
Remove from the oven, let cool and enjoy!