Amish Pie Crust Recipes

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AMISH NEVER FAIL PIE CRUST



Amish Never Fail Pie Crust image

I've had this recipe for a long time. It's the only crust my wife asks for whether I'm making pot pies, fruit pies or turnovers. It makes awesome homemade Hot Pockets too. You can substitute whole wheat flour for all or some of the AP flour. This is enough for a 9 inch 2 crust pie, two 9 inch single crust pies or 10-12 hot pockets. You can double the recipe if you have a really big mixing bowl for OAMC.

Provided by PAUL P.

Categories     < 15 Mins

Time 5m

Yield 2 pie crusts, 8-12 serving(s)

Number Of Ingredients 7

4 cups all-purpose flour
1 1/2 teaspoons salt
1 egg, beaten
1 tablespoon granulated sugar
1 1/2 cups Crisco
1 tablespoon vinegar
1/2 cup water

Steps:

  • Blend flour, sugar and salt.
  • Cut in Crisco to pea sized pieces.
  • Mix together egg, water and vinegar.
  • Add to flour.
  • Mix until moistened and a soft dough forms.
  • Refrigerate for at least 1 hour before rolling.
  • This will keep in the refrigerator for up to a week and will be easy to roll.

Nutrition Facts : Calories 582.9, Fat 39.7, SaturatedFat 12, Cholesterol 26.4, Sodium 446.4, Carbohydrate 49.3, Fiber 1.7, Sugar 1.8, Protein 7.2

AMISH PEAR CRUMB PIE



Amish Pear Crumb Pie image

Simple ingredients go into making this delicious Amish Pear Crumb Pie. Fresh sliced pears mixed with cinnamon and spices, then topped with a sweet crumb mixture, and baked to perfection.

Provided by Lisa

Number Of Ingredients 10

1 - 9 inch deep dish frozen pie shell, thawed according to package directions
7 pears, peeled, cored, and sliced (1/4 inch thick slices)
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup cold butter, cut into cubes
1 cup flour
1/2 cup light brown sugar

Steps:

  • To make this pear pie, you'll need a 9 inch deep dish frozen pie crust, thawed. I take the crust out when I am ready to peel and slice the pears. It thaws perfectly by the time I need it. If you're using a refrigerated crust, take it out when you are ready to prepare the pears. Once thawed, place crust inside a 9 inch glass pie pan.
  • Line a baking sheet with foil, this will be for easy clean up. Place pie crust pan on baking sheet. Preheat oven to 425 degrees.
  • Peel, core and slice the pears into thin slices, about 1/4 inch thick. Place sliced pears into large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, and salt; gently mix together.
  • Spread into pie crust; set aside. You will have a "mound" of pears in this pie. This is normal, the pears will bake down and be perfect.
  • In a medium bowl, combine the cold butter (cut into small cubes), flour, and brown sugar with two butter knives, pastry knife or clean hands (a small food processor works well, too) until you have coarse crumbs. Sprinkle crumb mixture over the pears. I lightly pack the crumb mixture down so it will stick to the pears and not too much falls off.
  • Bake pie for 15 -20 minutes. Then check to see if the topping is getting too brown. If so, cover with foil and bake another 20 minutes or until pears are tender and cooked through. If the pie isn't brown enough, no need to cover it at this point, but check it after about another 5 minutes.
  • Allow to cool completely on wire rack before slicing. I like to chill the pie once it's cooled before slicing so that the filling sets a bit but it's not required.

PIE CRUST AMISH STYLE



pie crust amish style image

We all make a pie crust they make the best .With the basic ingredients.

Provided by charlene graham @cookinglongtime

Categories     Pies

Number Of Ingredients 6

3 cup(s) all purpose flour
1 cup(s) lard
1 teaspoon(s) salt
1/3 cup(s) ice cold water
1 tablespoon(s) apple cider vinegar
1 - large egg

Steps:

  • to make the dough:In a large bowl,combine the flour&salt.Stir to blend.Add the lard and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
  • Add the egg,water,and vinegar and stir with a fork until the dry indredients are moistened.Form into a ball and dividethat into 3 balls.Form a ball into a disc and roll out to a 1/8" thickness on a floured surface.
  • Fit the dough into a 9" pie pan and trim the edges to a 1" over hang.If not using now,form the remaining 2 balls of dough into disks,place each in a resealable plastic bag, & freeze for up to 3 months.

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