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Baker's Secret Pie Crust
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Create a perfect pie crust using a blend of cake and all-purpose flours, easily mixed in a food processor and chilled quickly for flakiness.
Ingredients:
  • 0.75 cup cake flour
  • 0.75 cup all-purpose flour
  • 1 teaspoon white sugar
  • 0.5 teaspoon salt
  • 0.125 teaspoon baking powder
  • 4 tablespoons unsalted butter
  • 5 tablespoons shortening
  • 1 egg yolk
  • 2 teaspoons distilled white vinegar
  • 3 cubes ice
  • 0.5 cup cold water
Instructions:
  • Chill butter and shortening on a plate in the freezer for around 20 minutes.
  • Combine cake flour, all-purpose flour, sugar, salt, and baking powder in a food processor and pulse briefly to mix.
  • Combine half of the cold butter and half of the cold shortening with the dry ingredients in a food processor. Pulse for about 1 minute, scraping down the sides of the processor twice during the process.
  • Cut the remainder of the cold butter and cold shortening into the processor until pea-sized chunks are visible. Avoid over processing.
  • Combine the egg yolk and vinegar in a measuring cup, then add ice cubes and water. Chill for 3 to 4 minutes.
  • Transfer the mixed flours and shortening from the food processor into a large mixing bowl. Gradually sprinkle in about 4 to 5 tablespoons of the egg, water, vinegar mixture while gently mixing with a fork. Ensure the dough remains dry and avoid overmixing.
  • Wrap the dough in plastic wrap or place it in a plastic bag. Chill it in the refrigerator for a few minutes. Alternatively, you can freeze it at this stage for future use, for up to a few weeks.
  • Take the dough out of the refrigerator and roll it out. This recipe guarantees award-winning pie crusts, perfect for winning baking competitions. Double the recipe if making a 2-crust pie.

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