In a bowl, combine flour (heaping 1 and 1/2 cup), Salt (1/2 teaspoon), Butter flavor shortening (heaping 1/3 cup and 1 tbsp).
Use a pastry blender or two forks to blend the dry ingredients with the shortening. Take your time cutting into the flour and shortening, ensuring that the result resembles coarse flour-like cornmeal.
Next, begin sprinkling 1 tablespoon of water all over the dough. Then, with a fork, gently mix the water and dough. Continue this process until you have added 6-8 tablespoons of water. Usually, it takes about 6 tablespoons, but it can vary depending on the dough. You don’t want the dough overly wet, but you do want enough moisture that the dough is beginning to form together without crumbling apart. After this process, firmly mold the dough into a ball with your hands.
On a floured surface, roll the dough out to an 11-inch circle with your rolling pin. Roll in alternate directions to ensure you get an even circle. An excellent way to measure with the eye is to place the deep dish ceramic pie plate on top of the dough circle. There should be at least two inches of dough outside the pie plate.
Next, transfer the dough to the pie plate by folding the dough circle in half and then into a quarter. Make sure the folded dough is centered on the pie plate before unfolding.
Begin forming the dough to the pie plate. Fold the edges of the dough so you have a thick deep-dish crust. Refer to the crust pictures in Tip #4 of the article.
Now that the pie dough is formed to the ceramic plate and the edges are folded in, add the apple mixture. Next, top the apples with the streusel topping.