Cut in Butter:
Combine flours, salt and sugar into food processor. Scatter butter pieces over flour, pulse to cut butter into flour until butter pieces are the size of large pebbles, about 1/2 inch, about six 1 second pulses. Or place in a bowl and using fingers cut butter into flour mixture.
Sprinkle 1 tablespoon water over mixture and pulse once quickly to combine, repeat, adding water 1 tablespoon at a time and pulsing until dough begins to form small curds that hold together when pinched with fingers (dough should look crumbly and should not yet form cohesive ball).
-I used Granny Smith apples, thought the tartness was just right with about 1/2 cup sugar.
-Don't slice the apples too thick, or they will not cook properly.
-I didn't add the borders to all sides, just trimmed the dough, and added that to the two ends of the pastry.
-If the dough is too firm when removing from refrigerator, roll out as much as possible and let sit for a few minutes. It will soften quickly.
-Don't be put off by the whole "Fraisage" process. It's simple, just adding water to dough while kneading with the heel of your hand on a counter.