Baker's Secret Pie Crust

Baker's Secret Pie Crust


  •          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.