Name: Baker's Secret Pie Crust recipe
Ingredients: ¾ cup cake flour;¾ cup all-purpose flour;1 teaspoon white sugar;½ teaspoon salt;⅛ teaspoon baking powder;4 tablespoons unsalted butter;5 tablespoons shortening;1 egg yolk;2 teaspoons distilled white vinegar;3 cubes ice;½ cup cold water

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Ingredients

¾ cup cake flour ¾ cup all-purpose flour 1 teaspoon white sugar ½ teaspoon salt ⅛ teaspoon baking powder 4 tablespoons unsalted butter 5 tablespoons shortening 1 egg yolk 2 teaspoons distilled white vinegar 3 cubes ice ½ cup cold water

Nutrition Info

221.5 calories carbohydrate: 20 g cholesterol: 40.9 mg fat: 14.5 g fiber: 0.5 g protein: 2.7 g saturatedFat: 5.9 g servingSize: - sodium: 155.5 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

Directions

Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.

Recipe Yield

1 deep pie crust

Recipe Note

I used to be challenged by pie crusts. After 27 plus years of experimenting, this is the MOST successful recipe that I have developed. If using salted butter, reduce salt to 1/4 teaspoon.

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