Foolproof Amish Pie Crust
As someone who loves baking, I have my go-to foodlproof pie crust recipe that I want to share with you, too. This Amish Pie Crust is light and flaky, with a touch of sweetness, perfect for any dessert you want to make. From sweet apples to savory zucchini, you can fill it with anything since the taste is so neutral. And all you need to make it is a handful of ingredients that you probably already have in your kitchen.
My family enjoys a good pie, and I always make a few extra pie crusts that I freeze for those days when I need a homemade dessert but am short on time. This Apple Slab Pie recipe, made with brown sugar, Granny Smith apples, and a maple syrup glaze, is a mouthwatering dessert and a favorite that I highly recommned yoy try.
Table of contents
This is one of my favorite Amish recipes because it is so easy to make and foolproof. In fact, it is known as the Amish Never Fail Pie Crust. That makes this the perfect pie recipe if this is your first time making a crust. In just minutes, with a few key ingredients like vinegar, egg, and shortening, I can make an amazing, flaky, and tender crust for a variety of recipes!
Why you will love this recipe
- Makes 2 crusts: I can use this recipe to make 2 bottom crusts or 1 top-and-bottom crust for apple or cherry pie.
- It only needs a few ingredients. I always have the required ingredients in my kitchen, and I can whip up this easy crust in minutes. I never have to make a trip to the store.
- A pie any time: In fact, with my Amish custard pie recipe and this pie crust, I have all the ingredients to make a creamy pie with a homemade crust right now or any time I want one.
- Freeze for later: During the holiday months, I can make several of these and save them in the freezer for when I need to whip up a few homemade pies for unexpected company.
What you will need
- Dry ingredients: All-purpose flour is perfect for this recipe because it has just the right amount of gluten to prevent the dough from tearing when handling it while still keeping it light and flaky.
- Wet ingredients: Cubed vegetable shortening is 100% fat with no water, so it doesn’t create steam as butter does. It keeps the dough from shrinking and creates light and delicate layers that hold their shape well. Adding a beaten egg helps bind the dough and make it pliable. Vinegar inhibits gluten development, keeping the dough from becoming too tough and making it more tender and easier to roll. I also add a little water to hydrate the flour and bind the fats without activating the gluten.
- Seasonings: White granulated sugar is best for subtle sweetness and for adding a golden-brown color while retaining moisture. I also add salt to enhance the richness and highlight the sweetness.
How to prepare
Mix the dry ingredients: First, I pulse together the flour, sugar, and salt in a food processor until combined. Then I add the cubed shortening and pulse until I get pea-sized crumbs. I put this mixture into a large bowl and use my hands to bring the dough together.
Add the wet ingredients: I whisk the water, vinegar, and egg together in a small bowl. I pour this into the dough mixture and combine it with a wooden spoon until it is all mixed together and sticky. Then, I wrap it with plastic and let it chill for an hour.
Roll and bake: After it chills, I place it on a floured surface and divide it into 2 halves. If I only need the bottom part, I wrap the remaining dough and put it in the fridge. Otherwise, I roll them both out, put them into 9-inch pie pans, and bake them according to the recipe I am using.
Expert tip
How to get the flakiest pie crust
The secret to a flaky pie crust is adding white vinegar and egg to the dough. Those are both in my recipe. Another essential part is using shortening instead of butter. However, many recipes call for using lard instead of shortening. There is absolutely nothing wrong with this. In fact, it does make the crust a little bit flakier. I just prefer shortening since I prefer a vegetarian dessert, so anyone can enjoy it.
More tips to consider:
- Don’t rush the chilling step. After rolling it up, put the dough ball into the fridge to chill for at least an hour. This is important. It relaxes the gluten. Actually, if needed, the dough can be chilled for up to 2 days.
- Be gentle. Only mix the dough until the flour is moistened and sticks together. Overworking will make it tough and chewy.
- If you’re making a cream pie, like an Amish custard pie, brush it with egg white to keep it from getting soggy.
- If you are blind-baking your pie crust, poke holes in the bottom and sides to prevent air bubbles, and use pie weights to prevent puffing.
Recipe variations and add-ins:
- Hand pies: Cut the dough into small circles to make hand pies. Try my easy blueberry hand pie recipe for a treat with just 5 ingredients.
- Savory pies: They don’t have to be sweet pies. Turn these little pies into pizza pockets or fill them with your favorite meat and cheese for a fast lunch.
- Cherry pie: Another way to enjoy this pie crust is by filling it with my easy-to-make cherry pie filling. The sweet and tangy filling can be made in less than 30 minutes with just cherries, lemon juice, and some sugar.
- Apple pie: If apples are more your thing, I also have an easy apple pie filling you can make from scratch in just 30 minutes.
- Make tarts: Instead of making a pie, I use this perfect dough to make tarts. In fact, I have a recipe for air-fried Pop-Tarts that my kids love.
Serving suggestions:
Whatever sweet pie I am serving in this crust, I almost always add a dollop of my homemade whipped cream. It is fast and easy to make with just a few ingredients. I also like to add a scoop of ice cream, whether it is vanilla or one of my other flavors, such as my no-churn cherry ice cream, which only needs cherries, cream, milk, and sugar. I always like to pair my pies with a refreshing glass of wine or a smoothie, depending on the weather.
When I serve savory pies, I usually have them with a side of mashed potatoes. These perfectly creamy mashed potatoes are fluffy and buttery with just the right amount of creaminess. For something more intense, I love these crack mashed potatoes with ranch seasoning, bacon, and cheddar cheese. They are so addictive, I always make extra.
How to store leftovers:
- Refrigerate: Leftover pie crust can be stored in the refrigerator for 3 days, wrapped in plastic and sealed in a storage bag.
- Freezing: If I need to keep it longer than that, I put the wrapped dough in a freezer bag, and it can be frozen for up to 3 months.
- Defrost: The dough needs to thaw overnight before use.
Frequently asked questions
This can happen if the filling soaks into the crust before it has a chance to set. If the filling is cream or fruit, it is a good idea to brush it with egg whites to protect it from absorbing the excess liquid. Another way to prevent this from happening is to precook the crust. First, poke holes in the crust with a fork along the bottom and sides to prevent it from ballooning, or put pie weights into it to keep it from bubbling up. Preheating the baking pan is also a good way to prevent this, as it quickly heats the fat.
This only happens if the crust is not hydrated enough. I add water to my recipe to prevent this. However, it can also happen if there is too much flour due to incorrect measurements. Use the spoon-and-level method of measuring instead of scooping. First, sift the flour a few times to loosen it up. Then, use a spoon to fill a measuring cup, then level it with the back of a butter knife. Overworking the dough can also make it crumbly, so do not knead it too much.
After rolling out the dough, it must be wrapped in plastic and chilled for at least an hour to help the gluten relax, and the fat solidify. It also firms up the shortening, lard, or butter to prevent spreading. Allowing the gluten to relax results in a more tender, flakier crust. Chilling the fat will ensure it stays cold right up until it hits the oven, creating little pockets of air for flaky bites.
If the dough is getting sticky, make sure you have dusted the counter with flour. Also, make sure the water used is ice cold. It may still be too warm, or it could be getting warm from your hands. At this point, I would put it back in the fridge for at least an hour. This may also happen if the weather is warm or humid. Give it extra time to chill and try again.
More pie recipes:
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Foolproof Amish Pie Crust
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 1/2 cups vegetable shortening cubed
- 1 egg beaten
- 1 tablespoon white vinegar
- 1/2 cup water
Instructions
- In the bowl of a food processor, pulse together all-purpose flour, sugar, and salt until combined.
- Add the cubed shortening and pulse until pea-sized crumbs form.
- Transfer the dough to a large bowl and, using your hands or a wooden spoon, bring it together.
- In a small bowl, whisk together the egg, vinegar, and water.
- Incorporate the mixture into the dough, mixing until fully combined. The dough will be sticky.
- Wrap the dough with plastic wrap and let it chill in the refrigerator for at least 1 hour before rolling.
- When ready to use, place the dough on a floured surface and divide it into 2 equal pieces.
- If your pie has a top, keep both pieces. If you only need the bottom crust, wrap the remaining dough in plastic wrap and store it in the fridge.
- Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish.
- Bake as instructed in the recipe you are using.
Notes
How to get the flakiest pie crust
The secret to a flaky pie crust is adding white vinegar and egg to the dough. Those are both in my recipe. Another essential part is using shortening instead of butter. However, many recipes call for using lard instead of shortening. There is absolutely nothing wrong with this. In fact, it does make the crust a little bit flakier. I just prefer shortening since I prefer a vegetarian dessert, so anyone can enjoy it.More tips to consider:
- Don’t rush the chilling step. After rolling it up, put the dough ball into the fridge to chill for at least an hour. This is important. It relaxes the gluten. Actually, if needed, the dough can be chilled for up to 2 days.
- Be gentle. Only mix the dough until the flour is moistened and sticks together. Overworking will make it tough and chewy.
- If you’re making a cream pie, like an Amish custard pie, brush it with egg white to keep it from getting soggy.
- If you are blind-baking your pie crust, poke holes in the bottom and sides to prevent air bubbles, and use pie weights to prevent puffing.
I’m so excited to try this recipe. I’ve never made pie crust with vinegar before.
I have never tried it this way before, I am so excited!
This is a must try recipe!!
I am going to use this for my banana cream pie this weekend! YUM!
This turns out perfect every time. Love using it for my apple pie.
Thank you so much for sharing the recipe! It turned out really good!
I’m usually so bad at making pie crusts but this turned out perfectly!