Baker's Secret Pie Crust

This recipe is the result of 27 years of experimentation. You have never tasted such an incredibly flaky crust until you try this one! This award-winning reliable recipe calls for both cake and all-purpose flours along with other familiar crust ingredients, some pulsing with an electric food processor, a toss with a fork and voila--a delicious flaky pie crust.

Yield

1 deep dish pie crust

Ingredients

3/4 cup cake flour
3/4 cup all-purpose flour
1 teaspoon granulated (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 butter and shortening onto a plate, put into freezer for about 20 minutes.

Measure flours, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix. Add 1/2 of the cold butter and 1/2 of the cold shortening, into the food processor with the dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.

Take remainder of the cold butter and 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 the 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.

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 award-winning pie crusts!

Additional Information

Double recipe for making a 2-crust pie.

Use Pie Birds to help the steam escape while the pie is baking. They also keep the crust clean and crispy!

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