STEP 3: Slowly add small amounts of ice water to mixture until dough begins to come together. Test by pressing the dough in between your fingers. Divide into two balls, flatten and wrap in plastic. Refrigerate for 1 hour.
STEP 4: Flour surface and roll to 1/4"-1/2" thick. Place inside pie tin, trim away the excess dough off the rim. Refrigerate for 30 minutes. For top crust, use Poison apple template to cut out shape and leaf cookie cutter for the border. Refrigerate until ready to bake.
STEP 6: Pour filling into chilled pie crust and add dollops of butter. Bake for 45-50 minutes until bubbling. For Poison apple top crust and leaves, bake separately for 10-12 minutes until golden brown.