Baker's Secret Pie Crust recipe

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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

Nutrition Info

221.5 calories
carbohydrate: 20 g
cholesterol: 40.9 mg
fat: 14.5 g
fiber: 0.5 g
protein: 2.7 g
saturatedFat: 5.9 g
servingSize: -
sodium: 155.5 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 deep pie crust

Recipe Note

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.

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