Desserts Pies Pie Crusts Pastry Crusts Baker's Secret Pie Crust 4.7 (329) 267 Reviews 35 Photos I used to be challenged by pie crusts. After 27 plus years of experimenting, this is the MOST successful recipe that I have developed. If using salted butter, reduce salt to 1/4 teaspoon. Submitted by CAROLEALANA Updated on July 14, 2022 Save Rate Print Share Close Add Photo 35 35 35 35 Servings: 8 Yield: 1 deep pie crust Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 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 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. I Made It Print 335 home cooks made it! Nutrition Facts (per serving) 222 Calories 15g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 222 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 41mg 14% Sodium 156mg 7% Total Carbohydrate 20g 7% Dietary Fiber 1g 2% Total Sugars 1g Protein 3g 5% Calcium 13mg 1% Iron 2mg 9% Potassium 31mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.