Amish Pie Crust
A flaky, buttery Amish pie crust perfect for sweet or savory fillings, ideal for homemade pies and tarts, suitable for family gatherings or special occasions.
Ingredients
Instructions
- Cut flour, salt, and lard together until well combined.
- Stir the egg in a measuring cup, then add enough milk to measure 2/3 cup of liquid.
- Mix the liquid into the flour mixture until combined.
- Chill the dough, then roll out to fit your pie pan.
Tips & Substitutions
For a flakier crust, ensure your lard is very cold before mixing. If you don’t have lard, unsalted butter or shortening can be used as substitutes, though they may alter the flavor slightly. Be careful not to overwork the dough, as this can lead to a tough crust. Consider adding a teaspoon of sugar for a touch of sweetness, which pairs beautifully with fruit pies.
Serving Suggestions
This Amish Pie Crust serves as a perfect base for a variety of fillings, from classic apple pie to rich pecan pie. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For a complete meal, consider serving it alongside a refreshing Lemon Vegetable Salad for a balanced dessert experience.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 3 days or freeze it for up to 3 months. If frozen, let it thaw in the refrigerator overnight before using. When ready to use, roll it out on a floured surface and proceed with your pie recipe.
Nutrition & Diet Analysis (per serving)
Each serving of Amish Pie Crust contains roughly 896 calories, with 17g protein, 179g carbohydrates, and 13g fat. It is an excellent source of iron (36% of the Daily Value), protein (35% of the Daily Value), and calcium (31% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 947mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of regular flour?
Yes, all-purpose flour can be used for this recipe without any adjustments. It will still provide a tender and flaky crust. Just make sure to measure it accurately to maintain the right texture.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it may need more moisture. Gradually add a little more milk, one tablespoon at a time, while mixing until it holds together. Be cautious not to add too much at once, as it can make the dough sticky.
Can I make this pie crust ahead of time?
Absolutely! You can prepare the pie crust ahead of time and refrigerate it for up to 3 days or freeze it for later use. Just remember to let it come to room temperature before rolling it out for your pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).