Homemade Pie Crust Pa Dutch Country
Transport yourself to the heart of Pennsylvania Dutch country with this tender, buttery Homemade Pie Crust recipe, a classic foundation for your favorite sweet or savory pies. This tried-and-true recipe combines simple pantry staples like all-purpose flour, unsalted butter, and a touch of granulated sugar, elevated with a hint of apple cider vinegar for enhanced flakiness. Perfectly balanced with a mix of precise technique and traditional charm, this crust comes together in just 20 minutes and yields two beautifully pliable dough disks that are easy to roll and shape. Whether you're baking an heirloom apple pie or a savory chicken pot pie, this recipe guarantees a golden, flaky crust that melts in your mouth. Ideal for holiday baking or everyday treats, it’s a piece of Pennsylvania Dutch heritage you’ll love recreating in your kitchen.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 teaspoons salt
- 1 tablespoon granulated sugar
- 6 tablespoons ice water
- 1 teaspoon apple cider vinegar
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar.
Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
In a small bowl, mix the ice water and apple cider vinegar. Gradually add the mixture to the flour and butter, one tablespoon at a time, gently mixing until the dough holds together when pressed. You may not need all of the liquid.
Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a flat disk and wrap tightly in plastic wrap.
Refrigerate the dough for at least 1 hour, or up to 2 days, to allow it to rest and firm up before rolling.
When ready to use, lightly flour your work surface and rolling pin. Roll out the dough to your desired thickness (about 1/8 inch is standard) and fit it into your pie dish, trimming any excess around the edges.
Proceed with your desired pie recipe, filling and baking as needed.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
