Great tasting, traditional Pennsylvania Dutch pie crust recipe. With it’s great texture, this pie crust is a great choice for any of your favorite types of pies.
If you are looking for a simple and delicious pie crust recipe that will elevate the flavor of your favorite pie, this is the one for you.
The flaky texture comes with a great, traditional flavor that pairs wonderfully with all sorts of pies. I’ve used this crust for fruit pies, cream pies, and all sorts of others with great results.
Make sure you bookmark or pin this recipe so you can make it again and again.
I have a few go to crust recipes I use all the time. And this is one of those recipes. It never fails to produce a great flavor and texture and I’ve been asked for this recipe from numerous friends and family.
It really is delicious, and I’m guessing it becomes one of your favorite too!
Related Recipe: Simple homemade pie crust
How to Make a Dutch Pie Crust from Scratch
Recipes Yields 1 Double Crust or 2 Bottom Crusts
So this is a take on a recipe that’s been in my family for generations. I have a branch of the family that came from Pennsylvania, and this recipe goes back to my great grandmother from that part of the family.
I remember helping my grandmother make so many pies when I was young, and this was no doubt one of the crusts we made the most.
Prep time is right around fifteen minutes, give or take a couple minutes. And if you prebake it, that’s only about ten minutes.
So, when it comes to great tasting homemade pie crust, it doesn’t get much quicker than that!
For equipment, get out your sifter, two mixing bowls, hand mixer, and a rolling pin. And that’s it!
Related Recipe: Coconut pie crust (perfect for cream pies)
Dutch Pie Crust Ingredients
I love these classic recipes. It’s such a great way to maintain a connection with my family. It’s super easy to make and I hope it becomes a tradition in your family as well.
- All-Purpose Flour
Flour: All-purpose flour is the best type of flour to use for your pie crust. You can also use pastry crust if you have it on hand.
Shortening: This traditional crust ingredient is how we get that classic texture and flavor. While you can use butter, I highly recommend going with shortening for your crust.
Vinegar: Don’t skip the vinegar! Go with white distilled vinegar, but if you absolutely must use an alternative, you can use apple cider vinegar.
Related: How to roll out pie crust dough
Step by Step Instructions
Every time I make this crust it’s like going back in time to spending holidays in the kitchen with my family. It’s such a treat getting to share these recipes with my family (and yours).
This crust just makes the perfect compliment for your favorite pies, whether for the holidays or just a special family dessert.
And the best part, it’s quick and incredibly easy to make!
Step 1: Sift your flour into your mixing bowl and add your salt
Step 2: Cut in your shortening and mix until it is a coarse texture
Step 3: In separate mixing bowl, add your egg, vinegar, and water and mix until well blended
Step 4: Pour your liquid mixture into your flour mixture and stir until well combined
Step 5: Dust your working surface
Step 6: Using your hands, gather your dough into two equal sized balls
Step 7: Roll each dough ball out into circles large enough for your pie pan
Step 8: If prebaking your crust, heat at 425 degrees for 10 minutes
Related: How to make a lattice top crust
Dutch Pie Crust Recipe
- 1 Hand Mixer
- 2 Mixing Bowls
- 1 Sifter
- 3 Cups All-Purpose Flour
- 1¼ Cup Shortening
- 1 Large Egg
- 1 tsp Salt
- 5 Tbs Water
- 1 tsp White Distilled Vinegar
- Sift your flour into your mixing bowl and add your salt
- Cut in your shortening and mix until it is a coarse texture
- In separate mixing bowl, add your egg, vinegar, and water and mix until well blended
- Pour your liquid mixture into your flour mixture and stir until well combined
- Dust your working surface with flour
- Using your hands, gather your dough into two equal sized balls
- Roll each dough ball out into circles large enough for your pie pan
- If prebaking your crust, heat at 425 degrees for 10 minutes in your pie pan
- This pie crust does not need to be prebaked if your pie recipe is baked. No bake pies do require prebaking your crust
- You can make your dough ahead of time and store it in the refrigerator or freezer. Make sure to seal your dough in an airtight container if storing for later use.
- If you find your dough is too dry while working it, add a small amount of water until desired moisture level is achieved. Be careful not to add too much water though
- This recipe produces one double crust or two single crusts.
- This crust can be used for a lattice top or solid top crust.