Amish Never Fail Pie Crust
User Reviews
5
Amish Never Fail Pie Crust
Description
This pie crust recipe combines four cups of all-purpose flour with sugar and kosher salt, then incorporates vegetable shortening to create tender, flaky layers. The dough comes together with a mixture of beaten egg, distilled vinegar, and water, which adds structure and tenderness. After mixing, the dough is chilled for at least an hour, improving pliability and reducing shrinkage during baking.
When ready to use, the dough is divided and rolled out on a floured surface to fit a nine-inch pie dish, appropriate for both single and double crust pies. The recipe includes guidance for both hot pies needing baking and cold pies with no-bake fillings, demonstrating its flexibility. Remaining dough can be safely stored wrapped in plastic in the refrigerator until needed.
This crust stands out for its dependable texture and ease of use, making it suitable for a variety of pie types. The balance of ingredients ensures consistent results whether you bake a fruit-filled pie or a chilled dessert, making it a foundational pastry recipe.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
- 1 ½ cups vegetable shortening cubed
- 1 large egg beaten and room temperature
- 1 tablespoon distilled vinegar
- ½ cup water room temperature
Instructions
- In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the shortening and pulse until pea-sized crumbs form. Transfer the dough to a large bowl and bring the dough together with a wooden spoon.
- In a small bowl, whisk together the egg, vinegar, and water. Pour over the dough and mix until combined (dough will be sticky). Wrap the dough with plastic wrap and let it chill in the refrigerator for at least 1 hour before rolling.
- For a hot pie (e.g. with a filling that needs to be baked), divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of dough if the pie is covered. Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerate.
- For a cold pie (e.g. with a filling that doesn't need to be baked), move oven rack to the lowest tier and preheat oven to 375°F. Divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Loosely fit aluminum foil over the lined pie dish and weigh down with pie weights, raw rice or uncooked beans. Bake for 25 to 30 minutes. Remove the weights and foil and continue baking for 10 to 12 minutes until golden brown. Fill and chill according to the recipe.
User Reviews
Overall Rating
5
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