Pie Crust Amish Style Recipes
AMISH NEVER FAIL PIE CRUST
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
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
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
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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- 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.
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