Baker's Secret Pie Crust

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

• Directions

   

  • 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 over mix.

  •    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.