To start the dough, cut the butter and shortening into small cubes. Transfer to the freezer for about 20 minutes to harden.
Place the flours, sugar, salt and baking powder into the bowl of a food processor and pulse to combine. Then whisk the egg yolk, vinegar, and water together in a separate bowl. Add the ice cubes, just before you’re ready to make the dough, and let it sit for a few minutes to get really cold.
Once the butter and shortening are firm, add half to the flour mixture and pulse on and off for about 45 seconds. Add the rest of the butter/shortening and pulse only 6 or 7 times. Don’t over mix at this stage. The bigger pieces of fat is what gives the crust its flaky texture.
Place the mixture into a bowl and add about 3 tablespoons of the egg mixture. Stir gently with a fork. Add just enough liquid until the dough just holds together. You will likely have liquid leftover.
Gather and press the dough together and place onto the countertop. Shape into a round, wrap with plastic, and chill in the refrigerator for about 30 minutes.
To roll out the dough, flour the counter and dough. Gently roll and turn the dough. Roll the dough out until it’s about an inch or so larger than the pie plate.
Transfer the dough to the pie plate and trim the edges, if needed, leaving about an inch overhang. Fold the dough underneath itself along the edges and then crimp the sides. Once done, poke holes in the bottom and sides with a fork. Chill in the freezer for at least 30 minutes.
- 5 tbsp unsalted butter
- 4 tbsp shortening
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tbsp sugar
- 1/2 tsp table salt
- 1/8 tsp baking powder
- 1 large egg yolk
- 2 tsp distilled white vinegar
- 1/2 cup cold water
- 3 ice cubes