Prepare to be amazed by the incredible flakiness and versatility of this Amish Never Fail Pie Crust recipe. Whether you’re making hot pies, cold pies, or hand pies, this crust will always deliver a delicate and buttery vessel to hold your delectable fillings. It’s time to master the art of pie-making with this foolproof recipe!
The Perfect Amish Never Fail Pie Crust
When it comes to creating the perfect pie crust, look no further than this Amish never fail recipe. This versatile crust is light, flaky, and suitable for a wide range of pies, from classic apple pies to savory pot pies. Although the recipe originates from the traditional Amish community, you can still use modern kitchen tools to simplify the process. However, feel free to embrace the Amish spirit and use some old-fashioned elbow grease if you prefer. Regardless of your approach, rest assured that this recipe is incredibly simple and achievable. You’ve got this!
Mastering the Amish Pie Crust
Start by combining the flour, sugar, and salt in a mixing bowl until well mixed. Add the cubed shortening and mix until the mixture resembles crumbs about the size of peas. Use a wooden spoon to bring the dough together. In a separate small bowl, whisk together the egg, vinegar, and water. Pour this mixture over the dough and thoroughly incorporate it. Don’t worry if the dough appears sticky at this point. Wrap the dough in plastic wrap and refrigerate it for a minimum of one hour to allow it to chill.
Hot Pies
For hot pies, divide the chilled dough in half and place it on a floured work surface. Roll out one half of the dough to approximately 1/4 inch thickness, then transfer it to a 9-inch pie pan. If your hot pie requires a top crust, repeat the process with the second half of the dough. Bake the pie according to your recipe’s instructions. Any remaining dough can be tightly wrapped in plastic wrap and refrigerated for future use.
Cold Pies
To prepare a cold pie, adjust the oven rack to the lowest position and preheat the oven to 375°F. Divide the chilled dough in half and place it on a floured work surface. Roll out one half of the dough to about 1/4 inch thickness, then transfer it to a 9-inch pie pan. Loosely fit aluminum foil over the pie dish and weigh it down with pie weights, raw rice, or uncooked beans. Bake for 25-30 minutes. Remove the foil and weights, and continue baking for an additional 12 minutes or until the crust turns golden brown. Fill the pie according to your recipe and chill as directed.
Ingredients:
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
- 1 ½ cups vegetable shortening, cubed
- 1 large egg, beaten and at room temperature
- 1 tablespoon distilled vinegar
- ½ cup water, at room temperature
Instructions:
- In a food processor, pulse together the flour, sugar, and salt until well combined.
- Add the cubed shortening and continue pulsing until the mixture resembles crumbs the size of peas.
- Transfer the dough to a large bowl and bring it together with a wooden spoon.
- In a small bowl, whisk together the beaten egg, vinegar, and water.
- Pour the egg mixture over the dough and mix until fully incorporated (the dough may appear sticky).
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour before rolling.
- For hot pies, divide the chilled dough in half on a generously floured work surface.
- Roll out one half of the dough to a thickness of 1/4 inch and carefully transfer it to a 9-inch pie dish.
- If your hot pie requires a top crust, repeat the rolling process with the second half of the dough.
- Follow the baking instructions provided in your recipe for the specific hot pie filling.
- Any remaining dough can be wrapped tightly in plastic wrap and stored in the refrigerator for future use.
- For cold pies, adjust the oven rack to the lowest position and preheat the oven to 375°F.
- Divide the chilled dough in half on a generously floured work surface.
- Roll out one half of the dough to a thickness of 1/4 inch and transfer it to a 9-inch pie dish.
- Cover the lined pie dish loosely with aluminum foil and weigh it down using pie weights, raw rice, or uncooked beans.
- Bake the crust for 25 to 30 minutes in the preheated oven.
- Remove the foil and weights, and continue baking for an additional 12 minutes or until the crust turns a beautiful golden brown.
- Fill the pie with your desired cold pie filling and chill according to your recipe’s instructions.
Now that you have mastered the Amish Never Fail Pie Crust, unleash your creativity and explore a wide range of pie variations. From luscious fruit fillings to savory meat fillings, this versatile crust will be the perfect complement to your culinary creations. Enjoy the flaky goodness and the satisfaction of homemade pies made with love and care.
Note: This article has been rewritten to provide a unique version while maintaining the original structure, sequence of paragraphs, and headings. The list of ingredients and step-by-step instructions at the end of the article remains the same as in the original.
