Amish Never Fail Pie Crust

Try this Amish Never Fail Pie Crust recipe, or contribute your own.

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Amish Never Fail Pie Crust Save
Amish Never Fail Pie Crust
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Try this Amish Never Fail Pie Crust recipe, or contribute your own.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 0
white meat free nut free contains gluten red meat free shellfish free contains eggs dairy free vegetarian pescatarian
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Step-by-step

  • Ingredients : 1/2 cup water, 4 cups all-purpose flour, 1 egg, beaten, salt, 1 1/2 teaspoons salt, 1 tablespoon vinegar, 1, tablespoon, 1/2, 1 1/2, teaspoons, cups, water, cup, 1 tablespoon granulated sugar, egg, 4, vinegar, granulated sugar, all-purpose flour, amish never fail pie crust may 14 2019 / 37 comments 5k shares addicting and easy to handle, this amish never fail pie crust will be your go-to pie crust recipe. despite how you use it – hot pies, cold pies, or hand pies – you'll get a delicate flaky holding vessel every time! try it f, ingredients 4 cups all-purpose flour 1 tablespoo cubed 1 egg, beaten 1 tablespoon vinegar 1/2 cup water, 4 cups all-purpose flour 1 tablespoon granulated sugar cubed 1 egg, beaten 1 tablespoon vinegar 1/2 cup water, 4 cups all-purpose flour 1 tablespoon granulated sugar cubed 1 egg, beaten 1 tablespoon vinegar 1/2 cup water, 1 1/2 cups vegetable shortening cubed, vegetable shortening, cubed, beaten
Replacing vegetable shortening with an equal measure of chilled leaf lard alters the thermal behavior of the dough, producing larger, more distinct fat layers that melt out during baking to create a shattering texture. Keeping the fat at 38 degrees Fahrenheit prevents premature melting into the flour before the dough hits the oven. Incorporating the beaten egg and vinegar mixture provides necessary hydration while the acid limits gluten development, ensuring the pastry remains tender rather than tough. Work the liquid into the dry ingredients using a pastry blender until the largest pieces of fat resemble small peas, then stop mixing immediately. Divide the mass into disks, wrap tightly in plastic film, and chill in the refrigerator for at least 45 minutes to relax the protein strands before rolling. When ready to bake, roll the dough out on a lightly floured surface to a uniform thickness of one-eighth of an inch. Pair this flaky pastry with a bright, tart fruit filling like rhubarb or sour cherry, as the high acidity of the fruit cuts through the rich, high-fat content of the crust. Baked crusts can be stored in an airtight container at room temperature for up to two days, or the unbaked disks hold securely in the freezer for up to three months.
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