Amish Cooks at Home Pie Crust

The Amish Cook's Baking Book.    Just in time for Thanksgiving, here is an easy pie crust favored by Amish  cooks and a great pie alternative to pumpkin.


1 1 /2 teaspoons sugar

1 /2 teaspoon salt

1 /2 cup vegetable oil

3 tablespoons cold milk

Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended. In a measuring cup combine the oil and milk and beat until creamy. Pour all at once over the flour mixture.  Mix with a fork until the flour mixture is completely moistened.  Pat the dough with your fingers, first at the sides of the plate and then across the bottom.  Flute the edges.  Shell is now ready to be filled.  If you are preparing a shell to fill later or your recipe requires a  prebaked crust, preheat oven to 425. Prick the surface of the pastry with a fork and bake 15 minutes.  Check often and prick more if needed.


Pat A Pan Pie Crust (page XXX)

1 /2 cup butter, softened

1 cup fresh buttermilk

3 large eggs

1 1 /2 cups sugar

1 tablespoon flour

1 teaspoon of nutmeg

Preheat oven to 350. Roll the disk of pie dough out to an 1/ 8 inch thickness on a floured surface. Fit the dough into a 9 inch pie pan. Trim any overhang to 1 inch. Fold the dough under and crimp the edges. In a large bowl beat together butter, buttermilk, eggs, sugar, and flour with a whisk.  Pour the filling into the piecrust. Sprinkle with nutmeg.  Bake for 35 minutes until the pie turns a golden brown color and butter knife inserted in the center comes out clean.