Baker's Secret Pie Crust
By á-3948
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
- I used whole wheat flour, didn't have shortening so I used Margarine **
Details
Servings 8
Preparation time 25mins
Cooking time 45mins
Adapted from mom2mycrazy2.blogspot.com
Preparation
Step 1
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.
Recipe from:
http://allrecipes.com/Recipe/bakers-secret-pie-crust/detail.aspx
Her Notes:
This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.
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