Traditional Pennsylvania Dutch Pie Crust
This flaky and tender pie crust is a cherished recipe from the Mennonite Community Cookbook, passed down through generations. It's the perfect base for any pie, especially the classic PA Dutch Shoo Fly Pie. Made with simple ingredients, this crust showcases the beauty of homemade pies, adding a touch of nostalgia and warmth to your kitchen. Whether you're preparing a sweet custard, fruit, or cream pie, this crust will elevate your dessert game while honoring traditional Pennsylvania Dutch cooking.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
All-purpose flour
2 1/4 cups (sifted)
Shortening
2/3 cup (cold)
Salt
1/2 teaspoon (fine)
Cold water
1/3 cup (ice-cold)
Instructions
1
In a mixing bowl, combine the sifted flour and salt thoroughly.
2
Using a pastry blender or two knives, cut the cold shortening into the flour until the mixture resembles coarse crumbs, with pea-sized particles remaining. Be careful not to overmix.
3
Slowly add the ice-cold water, one tablespoon at a time, sprinkling it evenly over the mixture. Use a fork to gently toss the mixture, just until all flour particles are dampened. The dough should hold together without feeling wet.
4
Gather the dough into a round ball, handling it as little as possible to maintain flakiness.
5
On a lightly floured surface, roll the dough out into a circle approximately 1/8 inch thick and 1 inch larger in diameter than the top of your pie pan.
6
Carefully transfer the rolled dough to the pie pan, gently pressing it into the bottom and sides.
7
Using scissors or a sharp knife, trim the excess dough to about 1/2 inch beyond the rim of the pan.
8
Fold the edge of the crust under itself and flute it with your fingers to create a decorative standing rim.
9
Prick the bottom and sides of the crust all over with a fork to prevent it from puffing during baking.
10
If baking the crust ahead of filling, preheat the oven to 450°F (232°C) and bake for 12-15 minutes or until golden brown. Note: This step is optional for pies like Shoo Fly Pie.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Pennsylvania Dutch Pie Crust?
It is a flaky and tender crust recipe from the Mennonite Community Cookbook passed down through generations.
What type of pies is this crust best for?
It is ideal for any pie, including sweet custard, fruit, cream pies, and the classic PA Dutch Shoo Fly Pie.
What are the four main ingredients?
The four ingredients are all-purpose flour, shortening, salt, and cold water.
How much flour is needed for the recipe?
The recipe requires 2 1/4 cups of sifted all-purpose flour.
What quantity of shortening is used?
You should use 2/3 cup of cold shortening.
How much salt is included in the mixture?
The recipe calls for 1/2 teaspoon of fine salt.
What amount of water is necessary?
You need 1/3 cup of ice-cold water.
What tools can be used to combine flour and shortening?
You can use a pastry blender or two knives to cut the cold shortening into the flour.
What should the texture of the mixture look like after cutting in the fat?
The mixture should resemble coarse crumbs with pea-sized particles remaining.
How should the water be added to the flour?
Water should be added slowly, one tablespoon at a time, sprinkling it evenly over the mixture.
What tool is recommended for mixing in the water?
A fork should be used to gently toss the mixture until the flour particles are dampened.
How do I know when the dough has enough water?
The dough should hold together without feeling wet once the water is added.
How should the dough be formed?
The dough should be gathered into a round ball.
Why should the dough be handled minimally?
Minimal handling is required to maintain the flakiness of the crust.
To what thickness should the dough be rolled out?
Roll the dough out into a circle approximately 1/8 inch thick.
What size should the rolled dough circle be?
It should be 1 inch larger in diameter than the top of your pie pan.
How is the dough transferred to the pie pan?
Carefully transfer the rolled dough and gently press it into the bottom and sides of the pan.
How much excess dough should remain after trimming?
Trim the excess dough to about 1/2 inch beyond the rim of the pan.
How do you finish the edges of the crust?
Fold the edge under itself and flute it with your fingers to create a decorative standing rim.
Why must the crust be pricked with a fork?
Pricking the bottom and sides prevents the crust from puffing up during the baking process.
What temperature is used for pre-baking the crust?
Preheat the oven to 450 degrees Fahrenheit or 232 degrees Celsius.
How long should the crust be baked if it is baked before filling?
Bake the crust for 12 to 15 minutes.
What is the visual indicator that the crust is done baking?
The crust is finished when it reaches a golden brown color.
Is it necessary to pre-bake the crust for Shoo Fly Pie?
Pre-baking is optional for certain pies like the Shoo Fly Pie.
Should the shortening be room temperature or cold?
The shortening should be cold when you start the recipe.
What temperature should the water be?
The water should be ice-cold for the best results.
Should the flour be sifted?
Yes, the recipe specifies using sifted all-purpose flour.
What kind of salt is used?
The recipe calls for fine salt.
What is the goal of the recipe's instructions?
The instructions aim to create a flaky and tender pie crust that showcases the beauty of homemade baking.
What cookbook is this recipe associated with?
This recipe is from the Mennonite Community Cookbook.