Flaky Vinegar Pie Crust
Makes enough dough for 1 (9 or 10-inch) double crust pie.
Ingredients:
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons granulated (white) sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
8 tablespoons (1 stick/ 4 oz.) unsalted butter
10 tablespoons solid shortening (such as Crisco)
2 large egg yolks
4 teaspoons distilled white vinegar
6 ice cubes
1 cup cold water
Instructions:
1). Measure butter and shortening onto a plate, put into freezer for about 20 minutes.
2). 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.
3). 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.
4). Take remainder of the cold butter and cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage.
5). In a measuring cup, mix egg yolks and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
6). Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle in approximately 7-12 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The very important thing here is you do not want a wet dough, and you do not want to overmix.
7). Place the dough into plastic wrap or plastic bag; chill in refrigerator for a 30 minutes. (May also be frozen for a few weeks at this stage for future use).
8). Remove dough from refrigerator; let rest at room temperature for 10 minutes; then roll out.
Makes enough dough for 1 (9 or 10-inch) double crust pie.
Find this recipe at:
http://inet-recipes.blogspot.com/
