The Ultimate Amish Pie Crust Recipe: Your Secret to Perfect Pies
Unlock the secret to a truly unforgettable pie with this authentic Amish Pie Crust recipe. Renowned for its unparalleled flakiness, rich buttery flavor, and incredibly tender texture, this recipe guarantees a perfect foundation for any pie, every single time. Whether you’re a seasoned baker or just starting your culinary journey, you’ll find this pie crust remarkably easy to master and consistently delicious. Say goodbye to store-bought crusts and embrace the joy of homemade perfection!
You might wonder, what exactly defines an “Amish recipe”? At its heart, Amish cooking embraces simplicity, relying on wholesome, readily available ingredients and straightforward preparation methods that require minimal fancy equipment. It’s about honoring tradition, maximizing flavor, and creating nourishing meals and treats that bring families together. This philosophy shines through in every aspect of this pie crust recipe, proving that sometimes, the simplest methods yield the most extraordinary results.
Why This Amish Pie Crust is a Must-Try
This isn’t just another pie crust recipe; it’s a game-changer. Here’s what sets our Amish Pie Crust apart and makes it so incredibly delicious:
- The Grated Frozen Butter Technique: This brilliant method is the secret weapon for ultimate flakiness. Instead of painstakingly cutting in cold butter, you simply grate frozen butter directly into the flour mixture. This creates tiny, evenly distributed butter shards coated in flour. During baking, these butter pockets melt and release steam, pushing apart the layers of dough to form those coveted, airy flakes that everyone adores. It’s significantly easier and more effective than traditional methods, saving you time and ensuring consistent results.
- Uncompromising Flavor from Simple Ingredients: True to Amish tradition, this recipe uses only a handful of basic pantry staples: all-purpose flour, unsalted butter, a touch of granulated sugar, and salt. Yet, combined correctly, these humble ingredients transform into a rich, buttery crust that beautifully complements any filling. The quality of your butter truly shines here, so opt for a good brand if possible.
- Remarkable Versatility: This pie crust is incredibly adaptable, serving as the perfect base for an endless variety of sweet and savory pies. From classic fruit pies like apple or cherry to creamy custard pies, rich peanut butter pies, tangy lemon meringue, or even a savory quiche, this crust holds up beautifully, offering a delicate crunch and robust flavor that enhances every bite. It’s the only pie crust recipe you’ll ever need!
Essential Ingredients for Your Amish Pie Crust
Preparing a perfect pie crust doesn’t require a long list of exotic ingredients. This Amish recipe relies on common items you likely already have on hand, emphasizing quality over quantity. Each component plays a vital role in achieving that sought-after flaky texture and rich flavor.
- Unsalted Butter (Frozen): The star ingredient! Using unsalted butter allows you to control the overall saltiness of your crust. Crucially, freezing the butter solid ensures it grates perfectly and remains super cold, which is key for a flaky texture.
- All-Purpose Flour: Provides the necessary structure for the dough. While some recipes call for pastry flour, all-purpose works beautifully here, offering a good balance of strength and tenderness.
- Salt (Kosher or Fine Sea Salt): Essential for enhancing the flavor of the butter and balancing the slight sweetness from the sugar. It truly makes the crust sing.
- Granulated White Sugar: A small amount of sugar contributes to the crust’s beautiful golden-brown color and adds a subtle tenderness without making it overly sweet, keeping it versatile for both sweet and savory fillings.
- Ice Water: Keeping your water extremely cold is non-negotiable. Cold water helps keep the butter solid, preventing it from melting into the flour prematurely, which is vital for developing those flaky layers.
For precise measurements and detailed quantities, please refer to the comprehensive recipe card located at the bottom of this page.
Crafting Your Perfect Pie Crust: A Step-by-Step Guide
Don’t be intimidated by homemade pie crust! This detailed walkthrough makes the process straightforward, ensuring a fantastic result. Remember, keeping your ingredients and environment cold is your best friend here.
- Step 1: Prepare Your Butter. Begin by ensuring your stick of unsalted butter has been thoroughly frozen for at least 30 minutes, or ideally, several hours. A truly frozen stick will grate effortlessly and produce the finest shards, contributing to optimal flakiness.
- Step 2: Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Whisking ensures these ingredients are evenly distributed, leading to a consistent flavor throughout your crust.
- Step 3: Grate in the Butter. Using a box grater or a flat cheese grater, carefully grate the frozen butter directly into the flour mixture. As you grate, gently toss the butter shreds with the flour using your fingers or a fork every minute or so. This crucial step coats the butter in flour, preventing it from clumping together and ensuring each butter piece remains distinct and super cold.
- Step 4: Incorporate Water. Once all the butter is grated, add the ice-cold water, starting with 2-3 tablespoons. Use your hands to gently mix and knead the dough until it just comes together. The exact amount of water can vary based on humidity and flour type, so add it gradually, just enough until the dough forms a shaggy ball that holds together when squeezed. Avoid overworking the dough, as this can develop the gluten too much, resulting in a tough crust.
- Step 5: Chill the Dough. Gently form the dough into a flat disk, about 1-inch thick. This shape makes it easier to roll out later. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling allows the flour to fully hydrate, the butter to re-solidify, and the gluten to relax, which is essential for a tender, easy-to-roll crust.
- Step 6: Roll Out the Dough. On a lightly floured surface, unwrap your chilled dough. Lightly flour your rolling pin as well. Roll the dough from the center outwards, rotating it frequently to ensure an even thickness and to prevent sticking. Aim for a circle approximately ⅛ inch thick, large enough to drape over a 9-inch pie dish with about a 3-inch overhang.
- Step 7: Transfer to Pie Dish and Flute Edges. Carefully transfer the rolled-out dough into your 9-inch pie dish. Gently press it into the bottom and sides without stretching. Fold the excess dough underneath itself, aligning it with the rim of the pie dish. Then, use your fingers and thumbs (or a fork) to crimp and flute the edges, creating a beautiful decorative border.
- Step 8: Final Chill. Refrigerate the pie crust again for at least 30 minutes, or place it in the freezer for 10-15 minutes. This final chill is vital as it helps the butter remain firm, preventing the crust from shrinking in the oven and ensuring its shape is maintained during baking.
- Step 9: Blind Baking or Baking with Filling.
- For Blind Baking (No-Bake Fillings): Line the chilled crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake at 400°F (200°C) for 15 minutes. Remove the weights and parchment, then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until golden brown. Let cool completely before filling.
- For Baking with Filling (e.g., Pecan Pie): Fill the chilled crust directly with your chosen filling. Bake according to your pie recipe’s instructions, typically starting at 400°F (200°C) for the first 15 minutes to set the crust, then reducing the temperature (e.g., to 350°F / 175°C) for the remaining baking time.
Hint: The colder the butter, the flakier your crust will be. Keep all ingredients and your workspace as cool as possible throughout the process. Don’t be afraid to pop the dough back into the fridge if it starts to get warm!
Adapt Your Crust: Variations & Substitutions
While the grated butter method is highly recommended for its exceptional flakiness, you have options for how you incorporate the fat, and even what type of fat you use:
- Food Processor Method: If grating isn’t your preferred method, you can use a food processor. Cut your very cold (but not necessarily frozen) butter into small cubes. Pulse the flour, sugar, and salt first, then add the butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water and pulse just until the dough comes together. Be careful not to over-process.
- Pastry Cutter / Pastry Blender: This classic tool allows you to “cut” cold butter into the flour mixture by hand until it forms coarse, crumbly pieces. It offers good control and helps maintain the cold temperature of the butter.
- Shortening or Lard: For an even more tender or exceptionally flaky crust, you can substitute a portion of the butter with vegetable shortening or lard. A 50/50 blend of butter and shortening (or lard) is a popular choice among some bakers, combining butter’s flavor with the tenderness of other fats. Remember that shortening and lard have different melting points and textures, which will slightly alter the final crust.
- Sweet vs. Savory Adjustments: For a purely savory pie (like a quiche or pot pie), you can omit the granulated sugar. For a very sweet dessert pie, you can slightly increase the sugar to 1 tablespoon for a more golden and caramelized crust.
- Herbed Crust: For savory pies, consider adding a teaspoon of dried herbs like thyme, rosemary, or dried onion powder to the dry ingredients for an aromatic boost.
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Essential Equipment for Pie Perfection
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Having the right tools can make all the difference in your pie-making experience. Here’s what you’ll need:
- Large Mixing Bowl: Essential for comfortably combining your dry ingredients and grating the butter without making a mess.
- 9″ Pie Dish: The standard size for most pie recipes. Glass or ceramic dishes are excellent for even baking.
- Rolling Pin: A good quality rolling pin, whether wood or marble, will help you achieve an even thickness when rolling out your dough.
- Cheese Grater (Flat or Box): Crucial for the grated butter technique, ensuring fine, even distribution of cold butter.
- Whisk: For thoroughly combining your dry ingredients.
- Plastic Wrap: For tightly wrapping and chilling your dough.
For specific recommendations on the equipment I use and trust, please refer to the recipe card below.
Unlock a World of Pies: Recipes Featuring This Crust
This Amish Pie Crust is truly a foundational recipe, opening up endless possibilities in your baking. Its robust structure and delicate flakiness make it suitable for a wide array of fillings, both sweet and savory. Here are just a few of our favorite recipes where this exceptional crust truly shines:
Don’t forget to try this crust with our delightful Southern Tomato Pie for a truly savory experience!
Storage Tips: Make Ahead & Save for Later
One of the best features of this Amish pie crust is how well it stores, allowing you to prepare ahead and have a perfect crust ready whenever a pie craving strikes:
- Refrigerating Unbaked Dough: The pie dough, once formed into a disk and tightly wrapped in plastic wrap, will keep beautifully in the refrigerator for up to 5-7 days. This is perfect for meal prepping or when you want to get a head start on your baking.
- Freezing Unbaked Dough: For longer storage, wrap the plastic-wrapped dough disk in an additional layer of aluminum foil or place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. To use, simply thaw the dough in the refrigerator overnight before rolling it out as directed.
- Freezing Pre-Baked (Blind-Baked) Crusts: You can also blind bake a crust, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 1 month. This is a fantastic time-saver for last-minute dessert needs; simply thaw and fill.
Mel’s Pro Kitchen Tips for Pie Crust Success
Since this pie crust freezes so well, I highly recommend making a larger batch! Double the recipe and divide the dough in half to create two separate disks. This way, you’ll have a second crust ready for a covered pie or for your next baking adventure, saving you valuable time later.
- Keep Everything Cold: This cannot be stressed enough. Cold butter, cold water, and a cold environment (if possible) are the keys to a truly flaky crust. If your kitchen is warm, chill your mixing bowl and even your flour for a few minutes before starting.
- Don’t Overwork the Dough: Mix and knead the dough only until it just comes together. Overworking develops the gluten, leading to a tough, chewy crust instead of a tender, flaky one.
- Be Patient with Chilling: The chilling steps are not optional. They allow the butter to firm up, preventing it from melting too quickly in the oven, and give the gluten a chance to relax, making the dough easier to roll and less prone to shrinking.
- Flour Your Surface Wisely: Use just enough flour to prevent sticking when rolling out the dough. Too much extra flour can make your crust tough. Gently brush off any excess flour before transferring to the pie dish.
- Handle with Care: Pie dough can be delicate. When transferring to the pie dish, gently roll it onto your rolling pin and unroll it over the dish, or fold it into quarters and unfold it carefully.
Explore More Authentic Amish Recipes
If you’ve fallen in love with the simplicity and rich flavors of this Amish Pie Crust, you’ll be delighted by our collection of other traditional Amish recipes. Each one brings that same commitment to wholesome ingredients and comforting, time-honored techniques.
- Amish Fudge Recipe
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Pin Recipe
Amish Pie Crust Recipe
This Amish Pie Crust Recipe gives the perfect pie crust every single time – a delicious, buttery, and flaky crust that everyone loves. Perfect for any pie, it’s remarkably easy and yields consistent results.
5 mins
15 mins
1 hr
1 hr 20 mins
1 Pie Crust (9-inch)
Dessert
Melanie Cagle
Equipment
- Flat Cheese Grater
- Glass Mixing Bowls
- Rolling Pin
- 9″ Pie Dish
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 (and possibly a little more)
Instructions
- Ensure your stick of unsalted butter is thoroughly frozen. It should be in the freezer for at least 30 minutes, or ideally, several hours before you begin.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and kosher salt. Whisk them together thoroughly to ensure an even distribution.
- Using a flat or box grater, grate the frozen butter directly into the flour mixture. As you grate, use your hands or a fork to gently toss the butter shreds with the flour every minute or so. This prevents the butter from sticking together and ensures each piece is coated in flour, maintaining its cold temperature.
- Once all the butter is grated, use your hands to gently mix the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces.
- Gradually add the iced water, starting with 3 tablespoons. Mix with your hands until the dough just comes together and forms a shaggy ball. Avoid overworking the dough; mix only until it holds together.
- Form the dough into a flat disk, about 1-inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or longer, to allow the butter to firm up and the gluten to relax.
- After chilling, unwrap the dough and place it on a lightly floured surface. Lightly flour your rolling pin as well. Roll the dough from the center outwards, rotating frequently, until it’s about ⅛ inch thick and large enough to drape over a 9-inch pie dish (approximately 12-13 inches in diameter).
- Carefully transfer the rolled dough to your 9-inch pie dish. Gently press it into the bottom and sides. Fold the excess dough underneath itself along the rim of the dish, then crimp or flute the edges using your fingers and thumbs for a decorative finish.
- Place the prepared pie crust back into the refrigerator for at least 30 minutes, or in the freezer for 10-15 minutes, until you are ready to fill it and bake. This ensures the crust holds its shape.
- For Blind Baking (for no-bake fillings): Line the chilled crust with parchment paper and fill with pie weights, dried beans, or rice. Bake at 400°F (200°C) for 15 minutes. Remove the weights and parchment, then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until the crust is golden brown. Let cool completely before filling.
- For Baking with Filling: If you are filling the crust before baking (e.g., for a fruit pie or pecan pie), fill the chilled crust and bake according to your pie recipe’s instructions. A common method is to start baking at 400°F (200°C) for the first 15 minutes to help set the crust, then reduce the oven temperature (e.g., to 350°F / 175°C) for the remaining baking time.
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Nutrition Information
Serving: 1g |
Calories: 232kcal |
Carbohydrates: 49g |
Protein: 6g |
Fat: 1g |
Sodium: 80mg |
Fiber: 2g |
Sugar: 1g
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