Bakers Secret Pie Crust Food
BAKER'S SECRET PIE CRUST
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.
Provided by CAROLEALANA
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 155.5 mg, Sugar 0.6 g
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