Look no more for the perfect pie crust…here it is!!!
One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight. The minute I even think I might want to make a pie, the first thing I do is cut some butter into cubes and put it in the freezer.
- 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
- 1/4 cup cold water
- 1/4 cup vodka
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.Double for making a 2-crust pie.
Ready for the oven!
Perfect Pecan Pie, and perfect for the holidays!