Super Flaky Tender Pie Crust

I know I have already posted a recipe and tutorial on pie crust, but this one is just so phenomenal, I can't not share it with you. Look at how flaky that pie crust is! It's almost like puff pastry. I've been messing with this recipe for a little over a year now, but have finally gone a few times making it without making any adjustments to the recipe.

You use the exact same technique as I outline in my Pie Crust 101 post and video. It's amazing how just a few alterations in the recipe make such a huge difference. A pleasing bonus is that the dough is easier to work with when rolling because using half cake flour reduces the amount of gluten in the dough. Give this dough a try in your next pie crust application - I promise you will not be disappointed!

Super Flaky Tender Pie Crust
Yield: enough for two thin single crusts or one thick crust with some extra

1 cup all purpose flour
1 cup cake flour
1/2 tsp table salt
11 TBS chilled butter cut into small pieces
5-6 TBS chilled water
1 TBS white vinegar

I think making crust is easiest in a food processor, but you can certainly mix it by hand. Mix together the flours and salt. Cut in the butter until the mixture resembles coarse crumbs with some pea sized pieces of butter remaining. Mix the water and vinegar together and then add to the mixture while pulsing in the food processor or add all but the last TBS and then mix by hand. Hold back the last TBS of water regardless of your method until you are sure you need it. The ambient humidity will impact how much water is required to allow the dough to come together into a ball. Pulse just until the dough starts to clump. Dump out onto the counter and shape into a disk of dough about 6 inches across. Wrap in plastic wrap and chill 30-60 minutes before rolling.