Amish Pie Crust
This Amish Pie Crust is a game-changer! Flaky, buttery, and simple to make, it’s perfect for any pie filling you desire.
Servings: 8 servings
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1.5 cups vegetable shortening cubed
- 1 egg beaten
- 1 tablespoon vinegar
- 0.5 cup cold water
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
- 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.
- 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.
- Turn the dough out onto a lightly floured surface. Gather it into a ball and knead gently just until it holds together.
- Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Once chilled, remove the dough from the fridge. On a floured surface, roll it out to about 1/8-inch thickness.
- Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough and crimp the edges.
- Your crust is ready for any filling! Pre-bake if needed or fill and bake according to your recipe.
Equipment
- Mixing Bowl
- Pastry cutter or fork
- Rolling Pin
- Pie Dish
- Plastic Wrap
Notes
- This dough can be frozen for up to 3 months; just wrap tightly and thaw overnight in the refrigerator when ready to use.
- Add 1 teaspoon of cinnamon for a spiced crust.
- Substituting half of the shortening with unsalted butter will give a richer flavor.