Baker's Secret Pie Crust

Ingredients

• Servings: 1
• 3/4 cup cake flour
• 3/4 cup all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder
• 4 tablespoons unsalted butter
• 5 tablespoons shortening
• 1 egg yolk
• 2 teaspoons distilled vinegar
• 3 cubes ice
• 1/2 cup cold water

Recipe

• measure butter & shortening onto a plate, put into freezer for about 20 minutes.
• 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.
• 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.
• 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!
• 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 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.
• 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 pie crusts. i have won county fair competitions with this pie crust. double for making a 2-crust pie.