Amish Pie Crust

If you’ve ever wanted to bake the perfect pie, then you need to start with a flawless pie crust. The Amish Pie Crust is known for its flaky, buttery texture and simplicity, making it a favorite among home bakers. This classic recipe combines just the right ingredients to create a tender crust that can hold any filling you desire. Whether you’re preparing a sweet pie or a savory quiche, this Amish Pie Crust will be your go-to recipe. Let’s dive into the details!

What You’ll Love About This Recipe

• Flaky Texture: The combination of vegetable shortening and a little vinegar creates a wonderfully flaky crust.
• Quick and Easy: With just a few ingredients and straightforward steps, you can whip up this crust in no time.
• Versatile: Use it for any pie—fruit, custard, or even savory options!
• Make Ahead: Prepare the crust ahead of time and store it for later, saving you time on busy baking days.

What You’ll Need

• 4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 ½ cups vegetable shortening, cubed
• 1 egg, beaten
• 1 tablespoon vinegar
• ½ cup water, cold

Essential Tools for Success

• Mixing Bowl: A large bowl will allow you to mix the ingredients comfortably.
• Pastry Cutter or Fork: Useful for cutting in the shortening to achieve a crumbly texture.
• Rolling Pin: For rolling out your dough to the perfect thickness.
• Pie Dish: Choose a standard 9-inch pie dish for this recipe.
• Plastic Wrap: Great for wrapping your dough before chilling it in the fridge.

Cook Amish Pie Crust Like This

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. This step is crucial as it ensures even distribution of the dry ingredients.

Step 2: Cut in the Shortening

Add the cubed vegetable shortening to the bowl. Using a pastry cutter or a fork, cut the shortening into the flour mixture until it resembles coarse crumbs. You want some larger pieces for that flaky texture.

Step 3: Mix in the Wet Ingredients

In a small bowl, whisk together the beaten egg, vinegar, and cold water. Gradually add this mixture to the flour and shortening mixture. Stir until the dough starts to come together.

Step 4: Form the Dough

Turn the dough out onto a lightly floured surface. Gather it into a ball and knead gently just until it holds together. Be careful not to overwork the dough, as this can make it tough.

Step 5: Chill the Dough

Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax, making it easier to roll out.

Step 6: Roll Out the Dough

Once chilled, remove the dough from the fridge. On a floured surface, roll it out to about 1/8-inch thickness. Use your rolling pin to help lift the dough into your pie dish.

Step 7: Fit the Dough into the Pie Dish

Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough hanging over the edges and crimp the edges for a decorative finish.

Step 8: Fill and Bake

Now your crust is ready for any filling you desire! Pre-bake it if the recipe calls for it, or fill it with your favorite pie filling and bake according to your pie recipe instructions.

Holiday-Friendly Variations

• For a festive touch, add 1 teaspoon of cinnamon to the dry ingredients for a spiced crust.
• Substitute half of the shortening with unsalted butter for a richer flavor.
• Use whole wheat flour instead of all-purpose flour for a nuttier taste.
• Add a tablespoon of lemon zest for a refreshing hint of citrus.

Behind the Recipe

The Amish Pie Crust recipe has been passed down through generations, celebrated for its simplicity and delicious results. The use of vegetable shortening is a traditional method that creates a tender and flaky crust while making it accessible for various diets. The addition of vinegar and egg helps to enhance the texture and flavor, ensuring that every slice is as delightful as the last.

Freezer-Friendly Notes

This Amish Pie Crust is incredibly freezer-friendly! After preparing the dough, you can wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months. When you’re ready to use it, simply thaw it overnight in the refrigerator and roll it out as needed.

Quick Q&A

Can I use butter instead of vegetable shortening?

Yes, you can substitute half of the vegetable shortening with unsalted butter for a richer flavor in your pie crust.

How do I prevent my crust from shrinking while baking?

Make sure to chill the dough thoroughly before rolling it out and don’t stretch the dough when fitting it into the pie dish.

Is it necessary to pre-bake the crust?

Pre-baking is required if you are making a pie with a custard filling or if the pie will not be baked again. Check your specific pie recipe for guidance.

How thick should I roll out the pie crust?

Roll the dough to about 1/8-inch thickness for best results. This thickness allows for a flaky texture without being too fragile.

One Pan, More Ideas

• Blueberry Pie Recipe – A classic flavor that pairs wonderfully with this crust.
• Chicken Pot Pie – A savory option that will warm your heart and belly.
• Vegan Pumpkin Pie – A delightful twist on a traditional favorite.
• Savory Pie Recipes – Explore a variety of savory fillings to use with your crust.

Final Bite

There you have it—the ultimate guide to making an Amish Pie Crust that will elevate your baking game. With its flaky, tender texture and versatility, this crust is sure to become a staple in your kitchen. Whether it’s for a holiday feast or a cozy family gathering, this Amish Pie Crust is the perfect foundation for all your favorite pies. So gather your ingredients, roll up your sleeves, and let the baking begin! Enjoy every delicious slice, and don’t forget to share with loved ones. Happy baking!