Amish Pie Crust

A pie crust fitted into a pie plate with fluted edges.

This Amish Pie Crust recipe is easy to make with basic ingredients and works for both sweet and savory pies.

4.56 from 9 votes

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Course: Amish Recipes

Cuisine: American

Keyword: amish, amish recipes, desserts, easy desserts, From Scratch, Homemade, mennonite recipes, pie crust recipes, pie recipes

Prep Time: 15

Cook Time: 25

Additional Time: 2

Total Time: 2 40

Servings: Single Crusts

Calories: 186kcal

Author: Dolly {Little Home in the Making}

Ingredients

Instructions

Add the flour, salt, and sugar to a medium-sized bowl and whisk to combine.
Prepare a bowl of ice water by pouring 1 ½ cups of cool water into a bowl filled with ice cubes. Set aside.
Add the cold lard cubes and the cold butter cubes to the bowl of flour and salt.
Use a pastry cutter to cut the fat into the flour, blending until the mixture resembles coarse crumbs.
Once the mixture has even, pea-sized crumbs (or smaller), begin adding the ice water a few tablespoons at a time. Start with 4 tablespoons, and mix gently with a silicone spatula.
Add the ice water 1-2 tablespoons at a time, and gently mix, until the dough comes together in a mostly solid mass.
Use your hands to bring the dough together, and mold it into a large disc or ball.
Wrap tightly in plastic wrap and chill for at least 2 hours, but overnight is preferable.
When you’re ready to roll the dough out, cut the dough in half and roll it into a circle on a lightly floured surface.
Fit the dough into a pie plate, tucking the edges under and fluting the edges for decoration. Pierce the bottom and sides of the crust with the tines of a fork.
Fill the pie or blind bake, according to your recipe instructions.

Notes

Yield: This recipe makes enough for 1 double-crust pie, OR 2 single-crust pies.

Blind baking or Partial Bake: Preheat the oven to 375ºF and place a piece of parchment paper over the crust fitted into a pie plate. Add pie weights or old dry beans to the center, spreading the weights or beans out so they weigh down the center of the pie. Bake in the preheated oven for 15 minutes, or until the edges of the crust are beginning to brown. If you only need to partially bake the crust, you can remove the crust from the oven and allow to cool.

If doing a full blind bake, remove the parchment and return to the oven if for an additional 5-10 minutes, or until the bottom is just beginning to brown. Remove and cool.

Storing or Freezing: Keep your pie dough wrapped in plastic wrap. Store in the fridge for 3-5 days, or transfer to the freezer for 2-3 months. Thaw in the fridge overnight before rolling and using.

Lard Substitute: If you would like to make your Amish pie crust without lard, feel free to substitute the cold cubed lard for additional cold cubed butter in the same quantity. You could also substitute the lard for cold shortening.

Bake Time: If you don't have a recipe you're using, a good rule of thumb for pie baking is to start off at 375°F for 20 minutes, and then the rest of the baking time at about 350°F (about 30-50 minutes for most pies). This ensures a nice, golden crust while still having a fully baked inside. Cover the edges with a pie shield OR a ring of foil.

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