Pie Crust Amish Style 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 PIE CRUST



Amish Pie Crust image

Ladies this is a great pie crust especially for those that have difficulty rolling out pie dough. It is one of my favorites when I am in a hurry and just don't feel like all the mess. This is also a great recipe to let the kids make, as it is made in the pie pan and its like play dough! I found this crust to be very light...

Provided by June Jordan

Categories     Pies

Time 25m

Number Of Ingredients 9

1 1/2 c flour + 3 tablespoons
1/2 tsp salt
PLACE THE FLOUR AND SALT IN AN 8 INCH PIE PAN
MAKE A WELL WITH THE FLOUR AND SALT MIXTURE IN THE PAN
MIX IN A MEASURING CUP THE FOLLOWING INGREDIENTS:
1/2 c canola oil
3 Tbsp milk
WISK THE OIL AND MILK TO BLEND AND ADD TO THE WELL AREA IN THE FLOUR MIXTURE IN THE PAN.
IF YOU FIND THE PLIABILITY OF THE DOUGH TOO DRY OR TOO WET COMPENSATE WITH MILK. KEEP IN MIND HUMIDITY DOES COME INTO PLAY HERE.

Steps:

  • 1. I mix this with a fork at the beginning until it gets like a play dough consistency then begin kneading in the pan to complete the mixing.
  • 2. Once mixed begin patting to the sides and the bottom of the pan taking care to not get it too thick in any areas, It should be pressed to be somewhat level.
  • 3. Now just as you would a rolled pie crust you can press the top edge to form that pretty edge or just leave it straight across. Your preference!
  • 4. Either bake empty and fill later or fill now with your choice of filling.
  • 5. If your baking just the pie crust alone bake at 350 degrees until golden brown.

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