Ingredients
- 3/4 cup cake flour
- 3/4 cup all-purpose flour
- 1 teaspoon 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
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.
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