Amish Pie Crust

Amish Pie Crust

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.

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