This Amish Pie Crust recipe is perfection. It gives the most delicious and perfect pie crust every single time, I use it for all and any pie I make.
I'm often asked, what makes something an Amish recipe. To be honest, there's not a hard and fast rule. Amish recipes stick to simple ingredients that are easy to access and cooking processes that use little fancy equipment.
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What makes this recipe so yummy
- Freezing the butter makes it easy to grate. Grating the butter is easier than spending all that time cutting the butter in and rubbing together to make breadcrumb like pieces.
- These simple ingredients really give a very tasty pie crust and a homemade pie crust is best!
- This is a great pie crust for making fruit pies, fried pie, custard pie, peanut butter pie, rhubarb pie, lemon meringue pie, shoofly pie and many more!
Groceries you'll need: Ingredients
- Unsalted Butter
- All Purpose Flour
- Salt
- Granulated White Sugar
- Cold Water
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post
- Step 1: Mix flour, sugar and salt in a large bowl using a whisk.
- Step 2: Grate the frozen butter into the flour mixture, stirring inbetween here and there to coat with flour so that the butter doesn't stick together.
- Step 3: Mix and knead together adding enough water as needed until it comes together and is dough like.
- Step 4: Form a flat disk then wrap in plastic wrap and refrigerate for 30 minutes, or more.
- Step 5: Roll out the chilled dough on a floured surface with a floured rolling pin until about ⅛" thick and hangs about 3" over the edge of a 9" pie dish.
- Step 6: Fold the edges back under itself on the edge of the pie dish and then crimp edge using your fingers and thumbs.
- Step 7: Refrigerate again for at least 30 minutes (or in the freezer for 10).
- Step 8: Blind bake as required, or bake with pie filling (like pecan pie). See recipe card below for full instructions.
Hint: Make sure the butter is frozen before trying to grate into the flour. Stir once in a while to coat with flour.
Recipe variations and substitute ideas
- Food Processor - instead of grating the butter you could cut the butter into the flour using a food processor.
- Pastry Cutter - or pastry blender to cut the butter into the flour until you have coarse crumbs.
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Necessary gear: Equipment
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You'll need a large mixing bowl, 9" pie dish, a rolling pin and cheese grater.
See the recipe card below for more information on the equipment I used.
Pie recipes using this crust
How to store leftovers
The Amish Pie Crust will keep for a week in the refrigerator, wrapped in plastic wrap.
It does freeze well too.
Mel's kitchen notes
Being that the pie crust does freeze well you could make a bigger batch and freeze some in the disc shapes.
Double this recipe and split in half when creating your discs - for a covered pie.
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Amish Pie Crust Recipe
Ingredients
- ½ Cup Unsalted Butter (frozen), 1 stick
- 1-¼ Cup All Purpose Flour
- 1-½ teaspoons Granulated Sugar
- ½ teaspoon Kosher Salt
- 3 Tablespoons Iced Water
Instructions
- Make sure to have your stick of butter in the freezer at least ½ before you start making this pie dough.½ Cup Unsalted Butter
- In a large mixing bowl add the flour, sugar and salt. Stir together using a whisk.1-¼ Cup All Purpose Flour, 1-½ teaspoons Granulated Sugar, ½ teaspoon Kosher Salt
- Using a cheese grater, grate the frozen butter into the flour mixture, stirring into the flour every minute or so to avoid the butter shreds sticking together.½ Cup Unsalted Butter
- Once all the butter has been grated into the flour use your hands and mix the ingredients.
- Add the ice water, 2-3 tablespoons should be enough. A few things can affect how much is needed but basically you just need the dough to come together. Don't overwork it.3 Tablespoons Iced Water
- Make a disk like shape and wrap in plastic wrap and place in the refrigerator.
- After about 30 minutes take out the dough and roll it out on a floured surface, using a rolling pin dusted with flour.
- Roll it out to about ⅛" thick, it should drape over a 9" pie dish easily with about 3" overhang all around.
- Using your fingers fold the extra overhand underneath itself and onto the edge of the pie dish then flute the edges using your thumb and fingers.
- Place the finished pie crust into the freezer until you're ready to fill it - unless you plan on being longer than 30 minutes, then in the refrigerator will be fine.
- If you are filling with a no bake required filling then you'll need to blind bake the crust. Fill with pie weights (or a smaller aluminum dish) and bake at 400°F for 15 minutes, then turn down the temperature of the oven to 350° and bake another 20 minutes.
- Remove and allow to cool.
- If you are filling the crust first before baking, then still bake at 400°F for the first 15 minutes then turn down to 350°F for the remaining cooking time.
Nutrition
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