Baker's Secret Pie Crust

Name: Baker's Secret Pie Crust recipe
Prep time: 15 min
Cook time: 15 min
Yield: 1 deep pie crust
Cuisine: Global
Ingredients: ¾ cup cake flour; ¾ cup all-purpose flour; 1 teaspoon white sugar; ½ teaspoon salt; ⅛ teaspoon baking powder; 4 tablespoons unsalted butter; 5 tablespoons shortening; 1 egg yolk; 2 teaspoons distilled white vinegar; 3 cubes ice; ½ cup cold water

by Sarah Smith 1 year ago

4.5 (10)

221.5 kcal

20 g carbs

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Description

I used to be challenged by pie crusts. After 27 plus years of experimenting, this is the MOST successful recipe that I have developed. If using salted butter, reduce salt to 1/4 teaspoon.

Ingredients

¾ cup cake flour
¾ cup all-purpose flour
1 teaspoon white sugar
½ teaspoon salt
⅛ teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
3 cubes ice
½ cup cold water

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. 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. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.