Baker's Secret Pie Crust
Description
Your next pie can be a winner at home with this award-winning recipe for pie crust. Just follow this reliable recipe that calls for both cake and all-purpose flours along with other familiar crust ingredients, some pulsing with an electric food processor, and a few quick chillings in the freezer.
Ingredients
•
3/4 cup cake flour
•
3/4 cup all-purpose flour
•
1 teaspoon white sugar
•
1/2 teaspoon salt
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1/8 teaspoon baking powder
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4 tablespoons unsalted butter
•
5 tablespoons shortening
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1 egg yolk
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2 teaspoons distilled white vinegar
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3 cubes ice
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1/2 cup cold water
Directions
1
Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
2
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.
3
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.
4
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!
5
In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
6
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.
7
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).
8
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.