Baker's Secret Pie Crust So Tasty

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Baker's Secret Pie Crust

"I was challenged via pie crusts. After 27 plus years of experimenting, that is the MOST a success recipe that I have evolved. If using salted butter, reduce salt to 1/4 teaspoon."

Ingredients :

3/4 cup cake flour
three/four cup all-reason flour
1 teaspoon white sugar
half of teaspoon salt
1/eight teaspoon baking powder
four tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
3 cubes ice
half cup bloodless water

Instructions :

Prep :	Cook : 8M	Ready in :

Measure butter & shortening onto a plate, placed into freezer for about 20 mins.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to combine.
Take 1/2 of the bloodless butter and half of the bloodless shortening, positioned into processor with dry ingredients and pulse off and on for approximately 1 minute. Scrape down two times while doing this.
Take the rest of the cold butter & cold shortening and reduce in very in brief with the processor, leaving visible pea-sized chunks. Do no longer over process at this level!
In a measuring cup, mix egg yolk and vinegar collectively, add ice cubes and water. Let this get chilled, approximately three to four minutes.
Remove blended flours and shortening from processor, positioned into a massive blending bowl. Sprinkle approximately four to 5 tablespoons of this egg, water, vinegar mixture, a bit at a time, blending lightly with a fork. The key to that is, you do now not want a wet dough, and you do no longer need to overmix.
Place this dough into plastic wrap or plastic bag, sit back in refrigerator for a couple of minutes. (May additionally be frozen for some weeks at this level for destiny use).
Remove from refrigerator and roll out. This makes without a doubt the BEST pie crusts. I actually have gained County Fair competitions with this pie crust. Double for making a 2-crust pie.

Notes :

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