No-Fail Buttery Flaky Pie Crust

So I've been trying different recipes for a good pie crust and just couldn't find one that I really liked until I came across this one. I really like it. It is easy to whip up and easy to roll out. Tastes great too!

Recipe from Kittencal@recipezazz Photo from chefgeorgehirsch.com

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups cake pastry flour 

1 Tbsp sugar

1/2 tsp salt

3/4 cup butter, cubed and partially frozen

1/4 cup Shortening, cubed and partially frozen

1 egg yolk

7 Tbsp ice water

1 tsp vinegar

Directions

1. Using a food processor whirl the flour, sugar and salt for a couple of seconds. 

In a small bowl mix the egg, vinegar and ice water together, set aside.

Add in the partially frozen butter and shortening cubes into the flour mixture; pulse until well mixed and grainy looking. Add in the water/egg mixture slowly as you are pulsing. 

Process/pulse JUST until pieces of dough starts holding together. Do not over process. 

Dump out dough onto a lightly floured surface (the dough could be still very broken up at this point and not really formed dough yet) Gather all together and kneed about 5 times to make a nice complete ball of dough. Divide into two balls and wrap with plastic wrap and put in the fridge for at least 30 mins. I do mine the night before I want to use it. 

When ready to use, take out of fridge and let sit for about 10-15 mins at room temperature. 

An easy way to roll out the dough is in between two sheets of parchment paper (you will have to use a little bit of flour on the dough as well)

Note: If you don't have a food processor go get one because it's way easier (just kidding). Just mix first 4 ingredients in a large bowl and using a pastry cutter (or two knives) cut in the very cold butter and shortening until it is like tiny peas. Mix liquids in a small bowl and slowly add this to the flour mixture and blend together until moistened and dough holds together. 

You can use the reserved egg white to brush over your pie crust for a nice golden brown finish. Also helps bottom crusts not become soggy with a cream filling. 

Another tip is cover the fluted part of the pie crust with tinfoil so it doesn't cook faster than the rest of the pie and get too brown when making filled pies like pumpkin or pecan. Take off about the last 10 mins of cooking.