Amish Peanut Butter Pie

Prepare the pie crust by combining 2 sticks of cold unsalted butter, ½ cup of coconut oil, 1 tsp. of vinegar, 1 tsp. of vanilla extract, and a pinch of salt in a food processor. Pulse a few times.

Add 2 ½ cups of flour to the mixture and pulse several times to form smaller crumbs.

Drizzle in ¼ cup of ice water, 1 Tbsp. at a time, until the dough comes together. It should feel like play dough with a few dry crumbs remaining.

Form the dough into a ball, divide in half, and shape into two discs. Wrap each in plastic wrap and refrigerate for about 20 minutes before rolling out.

Blind bake the crust by poking it all over with a fork, lining it with parchment paper, and filling it with pie weights (dried rice or beans). Bake at 375°F for 15 minutes.

Remove the weights and bake for another 15-18 minutes until golden brown and cooked through. Let it cool completely before filling.

Equipment Needed

Spice Level:

Dietary