I like experimenting with new pie crust recipes and have been hesitant to post a favorite. However, it’s pie season and I’ve found myself turning to this one quite often. The dough is easy to work with and the pie crust aficionados in my life always comment on this one when I use it. The recipe is based on one in Greg Patent’s book, Baking in America. It’s a great book, so if you are new to pies, you might want to buy it for more detailed instruction dealing with the dough. This is the “cut-to-the-chase” recipe.
Flaky Food Processor Pie Crust
1 cup all purpose flour
1/3 cup cake flour
1/4 teaspoon salt
8 tablespoons unsalted butter, cold and cut into chunks
1/4 cup ice water
1 egg yolk
1/2 teaspoon vinegar
In bowl of a food processor, pulse both flours and salt to mix.
Add the butter chunks to food processor and pulse to cut in butter. Pulse until the butter forms pea-size clumps.
In a smaller bowl or liquid measuring cup, combine water, egg yolk and vinegar.
Add the water mixture to the flour mixture and pulse until mixture comes together. I usually end up using all the water mixture plus a little more, but Greg Patent says not to pour it all in at once because you may not need it all.
Turn mixture into a bowl and form into a scruffy looking ball. Press it into a disc and wrap in plastic wrap. Chill for at least one hour or until ready to use.
When ready to use, roll into a 12 inch circle and use to line a 9 inch pie plate.