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Baker's Secret Pie Crust

Baker's Secret Pie Crust

Cost $5, save $10

Source: Recommended by CookPal

  • 30 Min
  • 8 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • ¾ cup cake flour
    • ¾ cup all-purpose flour
    • 🧂 1 teaspoon white sugar
    • 🧂 ½ teaspoon salt
    • ⅛ teaspoon baking powder

  • Fats

    • 🧈 4 tablespoons unsalted butter
    • 5 tablespoons shortening

  • Wet Ingredients

    • 🥚 1 egg yolk
    • 2 teaspoons distilled white vinegar
    • 3 cubes ice
    • 💧 ½ cup cold water

STEPS

1

Measure butter and 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

Add half of the cold butter and half of the cold shortening into processor with dry ingredients. Pulse off and on for 1 minute, scraping down twice during this process.

4

Add the remaining cold butter and cold shortening. Cut briefly in processor, leaving visible pea-sized chunks. Do not over-mix.

5

In a measuring cup, mix egg yolk and vinegar, then add ice cubes and water. Chill mixture for 3-4 minutes.

6

Transfer flour-shortening mixture into a large mixing bowl. Sprinkle about 4-5 tablespoons of the egg-water-vinegar mixture gradually while gently mixing with a fork. Avoid overmixing.

7

Wrap dough in plastic wrap or place in a plastic bag, then chill in the refrigerator or freeze for future use.

8

Remove dough from refrigerator and roll out as needed. Use to make pie crusts. Double recipe for 2-crust pies.

NUTRIENTS

Per 1 serving

🔥

222

Calories

  • 3
    Protein
  • 20
    Carbs
  • 15
    Fats

💡 Chill your fats to ensure flaky pie crusts.Handle the dough gently to avoid overmixing, which can lead to tough crusts.Freeze extra dough for future recipes.Double the recipe for a two-crust pie.