Baker's Secret Pie Crust
I was intrigued, and decided to try sylvia's.
Recipe Summary 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.
Ingredients | Pie Crust Recipes¾ cup cake flour¾ cup all-purpose flour1 teaspoon white sugar½ teaspoon salt⅛ teaspoon baking powder4 tablespoons unsalted butter5 tablespoons shortening1 egg yolk2 teaspoons distilled white vinegar3 cubes ice½ cup cold waterDirectionsMeasure 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.Info | Pie Crust RecipesServings:
8
Yield:
1 deep pie crust
TAG : Baker's Secret Pie CrustDessert Recipes, Pies, Pie Crust Recipes, Pastry Crusts,
