Perfectly Flaky Amish Pie Crust
Who doesn't love a delicious piece of pie with a good flaky crust? This flaky Amish pie crust recipe is easy to make, and it's the only one you'll ever need.
There are so many delicious kinds of pie you can make. And I love them all, as pie is one of my favorite desserts. But one of the keys to a good pie is a flaky crust.
Amish eat lots of pies with homemade pie crust
My mom would frequently bake pies, and they never lasted long with twelve of us in the house to devour them.
We didn't have pie every day though like some of my cousins did. My Amish aunt used to bake shoofly pie every week. Because they served it every morning as dessert, along with their breakfast of meat, eggs, hash browns, toast, or whatever else they might have.
Growing up on a farm, everybody was up early doing chores. And by 7 o'clock, we had a hearty appetite for a big breakfast.
Three specifically unique kinds of pie are famous among the Amish in the Lancaster, Pennsylvania area. They are shoofly pie (click here for recipe), apple Schnitz pie (recipe here), and minced meat pie.
If you've never tried them, you're missing out. Although I will admit that some of the foods we ate and loved, others would say that you'd have to acquire a taste for them.
There are several dishes that I loved growing up. But when I talk to my kids about it, they think it sounds very disgusting :).
It is well known though, that most Amish ladies are good cooks. And there's nothing quite like the taste of a good home-cooked meal.
How to make flaky Amish pie crust using lard
Some might say that there's an art to making a good pie crust, and feel intimidated to try it. But it's really not that difficult if you know a few tips: (Do not over-mix and use ice-cold water). So, get adventurous, and give it a try. You'll be a pro in no time.
Mix your flour, salt, and sugar in a large bowl. Add lard, Crisco, or whatever shortening you choose to use. (I typically use 2 parts lard and 1 part butter.)
Using a pastry blender, mix until crumbly. Make a well in the center, add ice-cold water, and gently mix/squeeze together. Do not mix more than necessary to get the crumbs all sticking together.
Divide dough into 3 balls. Place a thin layer of flour on your clean countertop. Put one ball of dough on it, press the dough into a circle, and dust the top with flour.
Now using a rolling pin, gently roll from the center outward to create a round disc a little larger than your pie pan.
You can lift and fold it in half, gently transferring it to your pan. Lift the edges so the center can fall into the sides of the pie pan.
Trim the edges with a knife. Now you can leave it as it is or crimp the edges for a neat appearance.
Fill with your favorite filling and bake according to the directions on your recipe. I usually like to bake my pies in the bottom half of the oven, so my bottom crust gets crisper and the top is not too browned.
Crisco Pie Crust or Lard and Butter Pie Crust?
I like to use lard to make pie dough because it tends to create a more flaky crust. But butter does give it a better flavor. So I started using a combination of lard and butter.
I think of the three fat choices typically used in pie crust, shortening would be my last choice. It doesn't produce as much flavor and tends to be less flaky.
Pre-Bake/Blind-Bake Pie Crust
As you may know, some pies such as chocolate cream pie will ask for a pre-baked pie crust.
You can use this Amish pie crust recipe and pre-bake it.
Preheat the oven to 425 degrees. Then roll the pie dough and place it into pie pans as you normally do. With a fork, poke the bottom and sides of the pie dough.
If you don't place anything inside the pie crust, it may slump or collapse while baking. So I recommend either using pie weights or setting a slightly smaller aluminum pie pan inside your crust to help stabilize it.
Bake on the bottom rack for 10 minutes, then remove the weights or extra pan. Move the crusts to the top rack and continue baking for another 10 -15 minutes or until nicely browned.
This is an easy Amish Never Fail Pie Crust recipe. If you've tried it, I'd love to hear from you in the comments below..
Flaky Amish Pie Crust Recipe
- 4 cups flour
- 3 Tbsp. sugar
- 1 1/4 tsp. salt
- 1 1/2 cups lard, shortening, or butter
- 1 - 1 1/4 cup ice cold water
- Mix flour, sugar and salt in large bowl.4 cups flour, 3 Tbsp. sugar, 1 1/4 tsp. salt
- Add lard, butter, or shortening, whichever you decide to use; and blend in with your hands or pastry blender until crumbly. It doesn't matter if there's still little pebbles, you just don't want them any larger than pea size.1 1/2 cups lard, shortening, or butter
- Gradually add ice cold water, and form into ball. If it looks like it will be too dry, just add a bit more water. You want it wet enough that it will stick together. But do not over mix.1 - 1 1/4 cup ice cold water
- Divide into 3 balls. Dust your counter top with flour and place your ball of dough onto flour. You can spread a bit with your hands, then dust the top with flour as well. Using rolling pin, roll into a round disc, just a couple inches larger than your pie plate. You'll want to start in the center and roll outward, just applying a little pressure as you roll. And rotate around in a circle to get it nice and round.
- If it wants to stick to your counter, just lift the crust, sprinkle more flour under it, and continue rolling.
- Place into your pie pan, carefully lifting the edges so that the center can be lowered into the edges of the pie plate; then using a knife, you can trim around the edges.
- Now you can just leave it as it is, or lift the edges a bit and crimp them, to give it a more decorative touch. This also helps to heighten the sides so the pie filling doesn't run over the edges as quickly. Then fill with your favorite filling and bake according to instructions.
- I recommend setting the prepared crusts into the refrigerator until you are ready to fill them.
- Yields: 3 (9") pie crusts
Items you may need...
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