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

The Cook

Cin Straw's Kitchen Recipe
x3
Well Seasoned
NW, AR
NanatomyGrandsismyPassion
Member Since May 2011
Cin Straw's' notes for this recipe:
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.
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Directions

1
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.
2
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.
Comments

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user Carol Junkins CarolAJ - Jun 21, 2011
Wow those pies look scrumptious ~ maybe you should be selling your pies, not kidding ! Looks like a great pie recipe, as in other pie crust directions, do you need to use 1/2 c ice water? or does it matter. Tks for posting.
user Kristin Miller Kk723 - Jun 21, 2011
My husband loves pie and I loathe making crust! This one doesn't look too shabby. Think I will try it next time he begs for rhubarb pie!
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jun 21, 2011
Thanks for the kind words girls.
@Carol...I usually use cold water out to the tap in the door of my refrigerator. I have used ice water before too, but didn't seem to make any difference.
You are going to let it rest/chill in the refrig for 30 min's before using anyway.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jun 21, 2011
I like to keep some of the recipe made up, rolled in balls, wraped in plasti wrap and in the refrig for just when I need a pie, (for us or to take to shut-in's, doctors offices, nursing homes, family dinners at funerals...etc).
If it's always ready to use, and something unexpected comes up that you need to fix a quick dessert..walla you are setting pretty.

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