Amish Pie Dough(Makes 6 Pie Shells)
Amish Pie Dough yields tender, flaky crusts perfect for sweet or savory pies, suited for home bakers seeking a versatile, easy-to-make pastry base.
Ingredients
Instructions
- Cut flour and lard (or Crisco) together with a pie cutter until well combined.
- Mix egg, vinegar, sugar, and salt in a small bowl, then add this mixture to cold water.
- Gradually pour the water mixture into the flour mixture, stirring gently until combined.
- Knead the dough lightly if needed; it is very workable and can be rerolled.
- Divide the dough into 6 equal parts to form individual pie shells.
- Wrap each portion in wax paper and freeze if not used immediately.
Tips & Substitutions
For a flakier crust, ensure your lard or Crisco is very cold before mixing. If you prefer a butter flavor, substitute half of the lard with unsalted butter. Adding a bit of baking powder can also help if you want a lighter texture. Handle the dough as little as possible to prevent toughness. If you find the dough too sticky, sprinkle a little flour while rolling.
Serving Suggestions
These pie shells are versatile and can be filled with sweet or savory fillings. They pair beautifully with Alida Worsley'S Lemon Meringue Pie for a classic dessert option. For a savory spin, try filling them with your favorite quiche mixture. Serve alongside fresh salads or roasted vegetables for a well-rounded meal.
Storage & Reheating
If you have leftover pie shells, wrap them tightly in wax paper and store them in the freezer for up to 3 months. To use, simply thaw in the refrigerator overnight before baking. If you have baked pies, store them at room temperature for up to 2 days or refrigerate to extend freshness, reheating in the oven to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Amish Pie Dough(Makes 6 Pie Shells) contains roughly 541 calories, with 7g protein, 104g carbohydrates, and 8g fat. It is a good source of calcium (19% of the Daily Value), iron (17% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1434mg per serving (62% 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 butter instead of lard or Crisco?
Yes, you can use butter instead of lard or Crisco for a richer flavor. However, keep in mind that the texture may vary slightly; butter can yield a less flaky crust. For best results, use cold unsalted butter and consider cutting it into the flour until it resembles coarse crumbs.
How can I make the dough ahead of time?
You can prepare the dough in advance and freeze it. After wrapping each portion in wax paper, place them in an airtight container or freezer bag. When you're ready to use it, thaw the dough in the refrigerator overnight for easy rolling and baking.
What should I do if my dough is too dry?
If your dough feels too dry and crumbly, add a tablespoon of cold water at a time until you reach the desired consistency. Be careful not to overwork the dough, as that can lead to a tough crust. Mixing gently will help keep it tender and flaky.
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).