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
This Southern Tomato Pie uses this crust too, and it's savory heaven!
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.
If you’ve tried this Amish Pie Crust Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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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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