Pie Crust

Here is a recipe for a pie crust (enough dough for a 9 inch deep dish pie, one crust):

-  3/4 cup cake flour

-  3/4 cup all purpose flour

-  1 teaspoon granulated sugar

-  1/2 teaspoon salt

-  1/8 teaspoon baking powder

-  4 tablespoons unsalted butter

-  5 tablespoons vegetable shortening 

-  1 egg yolk

-  2 teaspoons distilled white vinegar

-  3 cubes ice

-  1/2 cup cold water

Measure butter & shortening onto a plate and put it into the freezer for approximately 20 minutes.

Measure cake flour, all-purpose flour, sugar, salt and baking powder into mixing bowl or food processor. Mix ingredients together.

Cut the cold butter & cold shortening into the dry ingredients. If you are using a processor, pulse several times over approximately 20 seconds, leaving visible pea-sized chunks.  Make sure not to over process! If you are doing it by hand, use a large serving fork to break the butter up.

In a measuring cup, mix egg yolk and distilled white vinegar together, add ice cubes and 1/2 cup water. Let this chill for approximately 3 to 4 minutes.

Remove flour/butter/shortening mixture from processor (scraping the sides of the bowl) and put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of the egg yolk, water, and distilled white vinegar mixture, a little at time, and mix in gently with a fork. The key to this is, you do not want a wet dough, and you do not want to over mix.

Roll the dough into a ball and place into plastic wrap or a plastic bag.  Chill in the refrigerator until you are ready to roll it out. You may also be freeze it for a few weeks at this stage for future use.

When you are ready to make the crust, lightly flour your rolling pin and board, then flatten out the ball. Roll it out so that it is of even thickness and slightly larger than your pie dish.  Lay the dough over your dish and lightly press into shape.  Use a sharp knife to trim the edges around the dish.  If you have any tears or gaps in the crust, simply press the trimmings into the voids. Your dough is now is ready to add your filling or become the crust for a wonderful pie.