The soup is given a Southwest touch by being blended with cream, fire-roasted tomatoes, and smokey chipotle seasonings. Add a lime wedge and some tortilla chips or cilantro as garnish.
| Servings: | 8 |
| Yield: | 1 deep 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
Instructions
- 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 Facts
| Calories | 222 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 156 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This is the absolute best pie crust recipe ever. No need to leek further. Even when I make it with gluten free flower, it’s amazing.
I’m an amateur in baking, but my first time of using this recipe for apple pie was a great success though my filling was a disaster. The taste and texture of the crust was so good. I am planning to use this to make pocket pies, pastries pm chicken potpies and more pies. I just need to find the perfect apple pie or any fruit pie fillings.
I don’t know what I did wrong, so many positive reviews but a major fail for me. I did use almond flour so maybe that was the problem. I was very happy with my pea-sized pieces and added all the liquid and it does say it is a wet dough. Put in the in the frig and when I took it out, it was still too wet, added over a cup of regular flour so I could roll it out. I could see the pieces of butter in the dough and hoped for the best, but it was tasteless.
I always have trouble with pie crust, but the recipe is simple and my family loves it! I used it with lemon meringue pie and it was amazing.
if you don’t own a food processor but have a kitchen aid mixer (like me), just pulse it on and off with the mixer turning to 2 and it ends up great 🙂 besides that, this pie crust tastes incredible and is super duper easy
Been making pies for 60 years so I base the following comment on my experience. This is a very good pie crust recipe however the liquids are about double what is actually needed. As she says, you do not want a sloppy wet dough so don’t add more of the liquids than you need to bring it all together. Some areas of the Country have dryer climate which can make their flour drier, in which case you might need a bit more liquid. Use a fork to toss the liquid into the flour mixture a little at a time till you can judge the right texture.
Im not good at making pie crusts yet. I did follow the instructions but not being very experienced I found them to be a tad ambiguous when adding the egg yolk mix. I mean, at least say what Im shooting for besides dont overmix or make too wet (how will I know until its too late?). I used 4.5tbsp and the pie crust seemed dry and crumbly after baking. A bit late to find that out. The taste of the crust was good but I really wanted a crust that was tender and held together. I guess I will have to keep practicing. Either way, -1 star for ambiguous instructions.
Very good pie crust. Double it though!
This crust is amazing! I have tried to make pie crust for 40 years! This has that flaky texture! Hubby even commented that this was way better than any of the last pies I made! My old electric processor did not work well with it though. I put it in a large glass bowl and used knives to cut through the flour/butter/Crisco. I had to make the cake flour. Removed 2 tablespoons of flour and replaced with 2 tablespoons of cornstarch per cup. I like to roll out crust between two sheets of parchment paper.
This is my go to recipe for more than 10 years! Everyone loves it for my pumpkin pie.
Followed the directions exactly. Rolled out perfectly and this will be my crust forever.
I will add stars after I taste it. I just wanted to ask, how long and at what temp do I pre-bake these for lemon-meringue pies.
Wow and Wow! Theeee most flakey, tender crust evvvvv-rrrrr! Time consuming, a bit of a pain, but so worth it! I chilled in fridge, chilled in freezer like one reviewer suggested. I used it for a small chicken pot pie. Top and bottom crust. Absolutely outstanding. I’ll make it again in a few days for my Christmas pumpkin pie. I have a hand food processor and it worked great. My Father was a real critic of pie crusts, and I know he’d have been blown away with this. Sure wish I could have shown him…….
I used 1 tsp of white vinegar because I didn’t have distilled vinegar. In my case I didn’t need to add all of the egg yolk mixture, and it still turned out amazing. I used this for a fruit pie with a creamy filling, so I brushed the bottom with egg before baking to prevent it from getting too soggy.
Easy to work with and the texture and taste is better than any pastry recipe that I have ever tried. Everyone loved it!!
Fantastic. I have never made a pie before (although I have sampled my fair share) and this recipe was easy and delicious. If you do it right the crust will come out light, flaky, and delicious. I doubled the recipe and found it was enough for a double crust in an 11 inch pan while keeping a fairly thick crust. DO NOT OVERWORK THE DOUGH and DO NOT MIX IN THE LIQUID IN THE FOOD PROCESSOR. Also don’t be afraid to chill in the freezer instead of the refrigerator for a more effective temperature control. I use fresh lemon juice in place of vinegar, both should work well. When placing the dough in plastic wrap it helps to form it into a disc first more easily roll out. Thanks for the recipe!
Excellent
I’ve been making pie crusts for years and have quite a few good recipes but this one is, by far, the best pie crust I’ve ever made! Might as well toss all the other recipes I have away.
Excellent! This is THE very BEST pie crust I have ever made! I didn’t use the cake flour…just doubled my regular flour (the ONLY flour I will bake with is White Lily, which is ground “extra fine”) and it turned out perfect! Like some of you, I have been searching for a good pie crust recipe for years…and I finally found it. Thanks to Carole for sharing it with us!
Too much fat + not enough flour = a shrinking and difficult to handle crust.
This was almost impossible for me to roll out. It kept cracking while i was rolling it and could not even put it into the pie plate. It just cracked to pieces. I used the 5T of liquid. It didn’t seem too dry. Don’t know what happened.