Diana's Desserts - www.dianasdesserts.com

Flaky Vinegar Pie Crust

Servings: Makes Crust for 9 or 10-inch Double Crust Pie
Why add vinegar to your pie crust dough?

When flour is mixed with water, gluten is formed--these are the protein strands that are necessary in yeast bread making, etc. When making quick breads the mixture is only mixed until blended--never overmixed--so that too much gluten is not formed. The vinegar is used in your pie crust recipe because the acid (along with the shortening) keeps the gluten strands from getting too long--thus resulting in a tender, flaky crust.

1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons white sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
8 tablespoons (1 stick or 4 oz.) unsalted butter
10 tablespoons solid shortening
2 large egg yolks
4 teaspoons distilled white vinegar
6 ice cubes
1 cup cold water

Measure butter and 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 and 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 yolks 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 in approximately 7-8 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The very important thing here 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.

Makes enough dough for 1 (one) 9 or 10-inch double crust pie.

Source: DianasDesserts.com
Date: September 5, 2002