This is a nearly foolproof pie crust — tender, flaky, with a crispness to the edges and a taste that can’t be beat. This recipe make a two-crust pie. Feel free to make it in bulk and freeze it, as well.
2 1/2 cups (10oz or 283.5g) Better Batter Flour
1 tsp sugar
1/2 tsp salt
1/8 tsp Baking powder
4 Tbsp butter
5 Tbsp shortening (we like butter flavored)
1 egg yolk
2 tsp cider vinegar
3 ice cubes
1/2 cup cold water
Make sure all of your ingredients are very cold (put in the fridge for about 30 minutes).
Whisk together the flour, sugar, salt, and baking powder.
Cut the butter and shortening into the flour mixture – the appearance of the mixture should be coarse – pea sized chunks should be present.
In a measuring cup beat together the egg yolk, vinegar, ice cubes, and water. A little at a time pour some of this mixture over your pastry mix . You may use all of the mixture.
Toss with a fork until the pastry just holds together, but is not dry. Knead together lightly a few times — it should look and feel like a normal pie crust.
Roll this immediately out between two layers of plastic wrap -this makes for a perfect crust and easy cleanup. When the pastry is large enough, remove the top layer of plastic and, using the bottom layer to hold the pastry, flip it into the pie plate. Peel off the plastic and crimp the edges. Bake as directed.