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


Straw's Kitchen Recipe

By Straw's Kitchen CinCooks


Rating:
Method:
Bake
Comments:

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.

Ingredients

4 c
flour
1 Tbsp
sugar
2 tsp
salt
1 3/4 c
crisco
1/2 c
water
1
large egg
1 Tbsp
vinegar

Directions Step-By-Step

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.

About this Recipe

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


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74 Comments

user
Jul 9, 2015 - Renée G. shared this recipe with discussion group: Help a Family, Friend, Neighbors, and Strangers in Need.
user
Straw's Kitchen CinCooks
Jul 6, 2015
Yep......we may not be tooooo far apart ya know ;O)
user
Renée G. ReneeCooks
Jul 6, 2015
I don't know but we should figure it out. We actually 'could,' do that, sometimes.
user
Straw's Kitchen CinCooks
Jul 6, 2015
Sounds good to me.....where's half way????
user
Renée G. ReneeCooks
Jul 6, 2015
I'll meet you half way; how's that. We can sit in the park and have a picnic. :-)