Amish Pie Crust

Amish Pie Crust


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 0   Average: 0/5]

Amish Pie Crust


4 Cups Unbleached Flour

1 ¾ Cups Shortening

1 Tablespoon Sugar

2 Teaspoons Salt

1 Large Slightly Beaten Egg

1 Teaspoon Red Wine Vinegar

½ Cup Water

Mix the flour, shortening, sugar, salt, egg, red wine vinegar and the water together. Place in a ziplock bag. Let the mixture sit in the fridge for 1 hour. Separate into 4 balls of dough. Roll out on a floured surface and place in 9 inch pie pans. Bake in a preheated 425° F oven for 12 minutes for the unfilled crust or use the recipe for a filled pie crust. Makes for crusts or 2 crusts with tops. The unbaked dough may be kept for 1 week in a ziplock bag in the fridge.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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