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