Baker's Secret Pie Crust

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

Directions Place butter and shortening on a plate and freeze for 20 minutes.

Place cake flour, all-purpose flour, sugar, salt, and baking powder in a food processor. Pulse briefly to combine.

Put 1/2 cold butter and 1/2 cold shortening in processor with dry ingredients and pulse off and on for 1 minute. Two times scrape down.

Cut the remaining cold butter and shortening briefly in the processor, leaving pea-sized bits. Do not overthink this!

Mix egg yolk, vinegar, ice cubes, and water in a measuring cup. Chill this for 3–4 minutes.

Remove flours and shortening from processor and mix in large bowl. Gradually add 4–5 tablespoons of the egg, water, vinegar combination, mixing gently with a fork. Avoid moist dough and overmixing.

Place dough in plastic wrap or bag and refrigerate for a few minutes. (May be frozen for future usage for a few weeks).

Remove and roll from fridge. This creates the best pie crust. We won County Fairs with our pie crust. Doubling for a 2-crust pie.