Amish Pie Crust
When it comes to pie-making, the foundation is everything. A flaky, buttery crust can elevate your pie from ordinary to extraordinary. Enter the Amish Pie Crust, a beloved recipe that has been passed down through generations. This crust is not only easy to make, but it also creates a perfectly tender and flavorful base for any filling you can dream of. Whether you’re whipping up a classic apple pie or a savory quiche, this Amish Pie Crust will be your go-to recipe.
Why You’ll Love This Recipe
This Amish Pie Crust is known for its simplicity and reliability. Here are just a few reasons why you’ll find yourself reaching for this recipe time and time again:
- Flakiness: The combination of vegetable shortening and cold water creates a beautifully flaky texture that is simply irresistible.
- Versatility: This crust works wonderfully for both sweet and savory pies, making it a must-have in your baking repertoire.
- Easy to Handle: Unlike some pie crusts that can be tricky to roll out, this dough is forgiving and easy to work with.
- Quick Prep Time: With just a handful of ingredients, you can whip up this crust in no time!
What You’ll Gather
Before you start, make sure you have these ingredients on hand:
- 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
Tools & Equipment Needed
Gather these essential tools to make your pie crust with ease:
- Mixing Bowl: A large bowl for combining your ingredients.
- Pastry Cutter or Fork: Useful for cutting the shortening into the flour.
- Rolling Pin: Perfect for rolling out the dough to your desired thickness.
- Pie Dish: A standard 9-inch pie dish works best for this recipe.
- Plastic Wrap: For wrapping and chilling the dough.
- Measuring Cups and Spoons: Accurate measurements ensure the best results.
Directions: Amish Pie Crust
Step 1: Prepare Your Ingredients
Start by measuring out all your ingredients. Make sure your vegetable shortening is cold and cubed for the best results.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the 4 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt until well combined.
Step 3: Cut in the Shortening
Using a pastry cutter or a fork, cut the 1 ½ cups of cubed vegetable shortening into the flour mixture. Continue until the mixture resembles coarse crumbs with pea-sized pieces.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the beaten egg, 1 tablespoon of vinegar, and ½ cup of water.
Step 5: Form the Dough
Pour the wet ingredients into the flour and shortening mixture. Stir gently with a fork until the dough starts to come together. Be careful not to overmix; you want to keep the dough flaky.
Step 6: Chill the Dough
Divide the dough into two equal portions. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps to firm up the dough and makes it easier to roll out.
Step 7: Roll Out the Dough
Once chilled, remove one disc of dough from the refrigerator. On a floured surface, roll out the dough to about 1/8-inch thick. Carefully transfer it to your pie dish, easing it into place without stretching.
Step 8: Trim and Crimp
Trim any excess dough hanging over the edges of the pie dish. Crimp the edges with your fingers or a fork to create a decorative border.
Step 9: Repeat for the Top Crust (if needed)
If your pie requires a top crust, repeat the rolling and transferring process with the second disc of dough.
Step 10: Bake as Directed
Fill your pie with your chosen filling and bake according to your pie recipe’s instructions. Enjoy the beautiful, flaky crust that results from this Amish Pie Crust recipe!
International Equivalents
For those cooking internationally, here are some equivalents for the ingredients used in this Amish Pie Crust:
- 4 cups all-purpose flour = 480 grams
- 1 tablespoon granulated sugar = 12.5 grams
- 1 teaspoon salt = 5 grams
- 1 ½ cups vegetable shortening = 340 grams
- 1 egg = 50 grams
- 1 tablespoon vinegar = 15 milliliters
- ½ cup water = 120 milliliters
Behind the Recipe
This Amish Pie Crust recipe has roots deeply planted in traditional Amish cooking, where simplicity and quality ingredients reign supreme. The use of vegetable shortening is a hallmark of many Amish recipes, as it contributes to the tender, flaky texture. The addition of vinegar and egg not only enhances the flavor but also helps to create a beautifully structured crust. This recipe is a testament to the idea that with just a few simple ingredients, you can create something extraordinary.
Make-Ahead & Storage
If you want to prepare your Amish Pie Crust in advance, you can do so with ease:
Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, you can freeze the wrapped discs of dough for up to 3 months. When ready to use, simply thaw in the refrigerator overnight before rolling out.
FAQ
Can I use butter instead of vegetable shortening?
Yes, you can use unsalted butter for a richer flavor, but this may slightly alter the texture of the crust. It may not be as flaky as the version made with shortening.
How can I make this pie crust gluten-free?
To make a gluten-free Amish Pie Crust, substitute the all-purpose flour with a gluten-free flour blend. Be sure to add a binding agent like xanthan gum if your blend doesn’t already include it.
Why is my pie crust tough?
Tough pie crust can result from overworking the dough. Always mix the ingredients just until combined and avoid excessive handling.
Can I use this crust for savory pies?
Absolutely! This crust is versatile enough to be used for both sweet and savory pies, including quiches and pot pies.
Bring It to the Table
Now that you have the perfect Amish Pie Crust recipe at your fingertips, it’s time to get baking! Whether you’re making a classic fruit pie for a gathering or a savory dish for a cozy dinner at home, this crust will be the star of the show. Pair it with your favorite fillings, and get ready to wow your family and friends with your pie-making prowess.
The joy of baking with the Amish Pie Crust lies in its simplicity and the delicious results it yields. With each bite, you’ll appreciate the flaky, tender texture that complements any filling beautifully. So roll up your sleeves and start creating delightful pies that will bring smiles to the faces of everyone who shares in your culinary creations. Happy baking!
Amish Pie Crust
Ingredients
Equipment
Method
- Start by measuring out all your ingredients. Make sure your vegetable shortening is cold and cubed for the best results.
- In a large mixing bowl, whisk together the 4 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt until well combined.
- Using a pastry cutter or a fork, cut the 1 ½ cups of cubed vegetable shortening into the flour mixture. Continue until the mixture resembles coarse crumbs with pea-sized pieces.
- In a separate bowl, whisk together the beaten egg, 1 tablespoon of vinegar, and ½ cup of water.
- Pour the wet ingredients into the flour and shortening mixture. Stir gently with a fork until the dough starts to come together. Be careful not to overmix; you want to keep the dough flaky.
- Divide the dough into two equal portions. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, remove one disc of dough from the refrigerator. On a floured surface, roll out the dough to about 1/8-inch thick. Carefully transfer it to your pie dish, easing it into place without stretching.
- Trim any excess dough hanging over the edges of the pie dish. Crimp the edges with your fingers or a fork to create a decorative border.
- If your pie requires a top crust, repeat the rolling and transferring process with the second disc of dough.
- Fill your pie with your chosen filling and bake according to your pie recipe's instructions.
Notes
- Chill the dough for at least 30 minutes to ensure flakiness.
- This crust can be frozen for up to 3 months.
- For a richer flavor, you can replace shortening with unsalted butter.
