Fish Pie Recipe Pastry

Baker's Secret Pie Crust

Recipe Summary Baker's Secret Pie Crust

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.

Ingredients | Fish Pie Recipe Pastry

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.

Info | Fish Pie Recipe Pastry

Servings: 8 Yield: 1 deep pie crust

TAG : Baker's Secret Pie Crust

Dessert Recipes, Pies, Pie Crust Recipes, Pastry Crusts,