Baker's Secret Pie Crust

Recipe View 20 mins Chill Butter and Shortening (20 minutes): Place the butter and shortening on a plate and transfer to the freezer to chill thoroughly.

Recipe View 2 mins Combine Dry Ingredients (2 minutes): In a food processor, combine the cake flour, all-purpose flour, sugar, salt, and baking powder. Pulse a few times to mix.

Recipe View 1 mins Incorporate Half of Fats (1 minute): Add half of the chilled butter and half of the chilled shortening to the food processor. Pulse intermittently for about 1 minute, scraping down the sides as needed, until the mixture resembles coarse crumbs.

Recipe View 0 mins Incorporate Remaining Fats (30 seconds): Add the remaining chilled butter and shortening. Pulse briefly, leaving visible pea-sized chunks of butter and shortening. Avoid over-processing.

Recipe View 5 mins Prepare Liquid Mixture (5 minutes): In a measuring cup, whisk together the egg yolk and vinegar. Add the ice cubes and ice water. Let this mixture chill while you proceed.

Recipe View 5 mins Combine Wet and Dry Ingredients (5 minutes): Transfer the flour mixture to a large mixing bowl. Gradually sprinkle in the egg yolk mixture, 1 tablespoon at a time, mixing gently with a fork. The dough should be moist but not wet; avoid overmixing.

Recipe View 30 mins Chill Dough (30 minutes): Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and allow the fats to firm up. May be frozen for longer storage.

Recipe View 0 mins Roll Out and Bake: Remove the dough from the refrigerator, roll out on a lightly floured surface, and use as desired for your favorite pie recipe.