Making a crust using butter for apple pie, what kitchen tools, of the ones I have, can I use?

THANK YOU ALL!

I discovered a trick I used recently for a pie crust/tart crust from Cook Illustrated.
Use 1/2 vodka and 1/2 ice water for the liquid element.
The alcohol burns off in cooking and you can't taste it: It does two things, first vodka won't bind to the flour to create high gluten strands like water does.
The other thing it does is that you keep the vodka in the freezer below freezing without making ice so you liquid element is supercold.
It works perfectly and made a wonderful flaky crust.

I also agree....doing the crust by hand would be best, given your situation. Here is a link showing by hand:
http://www.ehow.co.uk/video_2332796_mixing-apple-pie-crust-ingredients.html
Have fun!

i agree with sdebrango. it will actually be less effort to do it by hand. it really doesn't take long, and it's easy. to me, it seems it would be tricky to get each batch consistent, and eventually you'll have to mix them all together anyway. that criss-cross knife method worked great for a billion years before food processors came along.

I don't think a mini processor would hold the flour and butter for a double crust pie, you can't really use a hand blender or a blender. I would do it by hand with a pastry cutter and a fork. My Mother used to make pie crust by cutting the fat into the flour with two knives in a criss cross motion. I did that for years until I got a pastry cutter and then a food processor.