Baker's Secret Pie Crust

Your next pie can be a winner at home with this award-winning recipe for pie crust. Just follow this reliable recipe that calls for both cake and all-purpose flours along with other familiar crust ingredients, some pulsing with an electric food processor, and a few quick chillings in the freezer.

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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.

Baker's Secret Pie Crust

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