Preparation Time

approximately 40 minutes

Ingredients

• 3/4 cup cake flour
• 3/4 cup all-purpose flour
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder
• 1/4 cup unsalted butter
• 1/4 cup plus 1 tablespoon shortening
• 1 egg yolk
• 2 teaspoons distilled white vinegar
• 3 ice cubes
• 1/2 cup cold water

Directions

• Place butter and shortening onto a plate; put into freezer for about 20 minutes.
• Place 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 half of the cold butter and half of the cold shortening and put into processor with dry ingredients. Pulse on and off for about 1 minute. Scape 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 yolk and vinegar. Add ice cubes and water. Let this chill about 3 to 4 minutes.
• Remove mixed flours and shortening from processor, and put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of the egg/water/vinegar mixture a little at a time, mixing gently with a fork. The key to this is you do not want a wet dough, and you do not want to overmix.
• Place the dough in a plastic wrap or bag and chill in the 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.