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Baker's Secret Pie Crust




Source of Recipe


lucyashes






List of Ingredients



• 3/4 cup cake flour
  
• 3/4 cup all-purpose flour
  
• 1 teaspoon white sugar
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon baking powder
  
• 4 tablespoons unsalted butter
  
• 5 tablespoons shortening
  
• 1 egg yolk
  
• 2 teaspoons distilled white vinegar
  
• 3 cubes ice
  
• 1/2 cup cold water
  






Instructions



1. Measure butter and 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 and cold shortening and cut in very briefly with the processor, leaving visible pea size chunks. Do not over process at this stage.
   
2. 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 of 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.
   
3. Makes a single crust. Double for a 2 crust pie.