Adventures in Taste

How about some pie? OK - well a pie crust. This is my very favorite. It's tender yet flaky, does life get any better? I've used it with cherry, apple and blueberry pie - so it has withstood the test of variety I'd say.

Very Favorite Pie Crust - makes 1 crust (for most filled pies you'll need 2, for run of the mill pumpkin and other cream pies one will do just fine)

Place 4 T. butter and 5. T butter flavored shortening onto a plate and put into the freezer for 20 minutes.

While waiting patiently, combine 3/4 c. cake flour and 3/4 c. AP flour, 1 t. sugar, 1 t. salt and 1/8 t. baking powder into a food processor and pulse for a few seconds to mix. (please note, I made this at my MIL's house and she does not own a food processor, I sifted them together instead and it worked out just fine)

Add half of butter and half of shortening and pulse for 1 minute. Add remaining butter and shortening; cut in very briefly with processor, leaving pea-sized crumbs (once again, no food processor, no problem. I used a pastry cutter and must say I do prefer it. Plus there is less to clean up afterward)

In a small bowl, mix together 1 T vegetable oil, and 2 t. white vinegar. Add 3 ice cubes and 1/2 c. cold water. Allow to sit for several minutes to let the temp. drop a bit. Place flour and shortening mix into a large mixing bowl (if you're not using a food processor there is no need to transfer, just keep everything in the bowl you're using for the flour/shortening mix); sprinkle with 4 T of the water mixture, if you feel you need a bit more add a 5th T. Cut a bit more with pastry cutter. Place dough in plastic wrap and chill for 7 minutes. Remove from fridge and roll out.

*I recommend rolling between 2 sheets of wax paper, it makes for a better crust because no additional flour is being worked into the dough, and it makes for less frustration because the crust doesn't tear or get stuck to the rolling pin causing a dough club.

Bake according to pie recipe. Don't forget to put foil around the edges!