Straw's Kitchen Recipe

Aunt Maxine Poling's fool-proof recipe for Pie Crust

By Straw's Kitchen GrandsBest

Recipe Rating:
 4 Ratings
Cooking Method:

Straw's' Story

My aunt Maxine gave me this recipe back in the 60's (she'd been using it for her pie's for more years than that).
She passed away a few years ago, I just want to give her the credit for this.

I am posting a variety of my pies, my crust is made with Aunt Maxine's pie-dough recipe.


4 c
1 Tbsp
2 tsp
1 3/4 c
1/2 c
large egg
1 Tbsp

Directions Step-By-Step

Put in a large mixing bowl the flour, salt and sugar stir well.
Cut in the Crisco with fork or pastry blender until crumbly.
In a small bowl beat the egg and stir in the water and vinegar.
Add to flour mixture and mix.

Divide dough into 4 equal parts, shape into a nice round ball and put into plastic bag.
Chill for 30 minutes before rolling out.

Bake according to your recipe instructions for either one crust empty or filled, or double-crust pies.
Makes 4 single-crust or 2 double-crust.

Can refrigerate up to 7 days before rolling out.
Note from CinStraw:
Depending on what kind of pie it is I sometimes sprinkle cinnamon-sugar (or Splenda) over the crust before baking.
Or sometimes I will sprinkle sugr crystals over the crust befor baking.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy