Baker's Secret Pie Crust
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
62
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cup
Cake Flour3 cup
All-Purpose Flour1 tsp
White Sugar1 tsp
Salt1 tsp
Baking Powder4 tbsps
Unsalted Butter5 tbsps
Shortening1
Egg Yolk2 tsps
Distilled White Vinegar1 cup
Water (cold)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
3
Pulse for a few seconds to mix
4
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
5
Scrape down twice while doing this
6
Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks
7
Do not over process at this stage! In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water
8
Let this get chilled, about 3 to 4 minutes
9
Remove mixed flours and shortening from processor, put into a large mixing bowl
10
Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork
11
The key to this is, you do not want a wet dough, and you do not want to overmix
12
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes
13
(May also be frozen for a few weeks at this stage for future use)
14
Remove from refrigerator and roll out
15
This makes absolutely the BEST pie crusts
16
I have won County Fair competitions with this pie crust
17
Double for making a 2-crust pie