How to Make Baker's Secret Pie Crust - A Step-by-Step Guide

There’s nothing quite like a homemade pie, and the key to a perfect pie is a flaky, buttery crust. If you’ve ever struggled with making pie crust from scratch, fear not - because the Baker’s Secret Pie Crust recipe is here to save the day. This recipe will guide you through each step, so you can create a professional-quality pie crust at home.

Whether you’re a seasoned baker or just starting out, this recipe is perfect for anyone who wants to elevate their pie game. With just a handfu...

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Ingredients

  • ¾ cup cake flour
  • ¾ cup all-purpose flour
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • ⅛ teaspoon baking powder
  • 4 tablespoons unsalted butter
  • 5 tablespoons shortening
  • 1 egg yolk
  • 2 teaspoons distilled white vinegar
  • 3 cubes ice
  • ½ cup cold water

Information

  • Servings: 8
  • Yield: 1 deep pie crust

  • 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.
  • Nutrition

    222 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 41mg
    • Sodium: 156mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 3g
    • Calcium: 13mg
    • Iron: 2mg
    • Potassium: 31mg

    Categories

    Fruit pie recipes