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

Recipe Rating:	4 Ratings5
Category:	Pies

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

Pinched by 4dogslori, and 326 more.

CinStraw's Kitchen

Well Seasoned

N/W, AR

CinStraw

Member Since May 2011

CinStraw's' Notes:

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.

Directions

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.

Comments

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CinStraw's Kitchen CinStraw

Cindy Strawser [CinStraw] has shared this recipe with discussion groups:
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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.

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!

CinStraw's Kitchen CinStraw

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.

CinStraw's Kitchen CinStraw

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.

Carol Junkins CarolAJ

Jun 21, 2011

How long will it keep in freezer, guessing around 3 months?

CinStraw's Kitchen CinStraw

Jun 21, 2011

(?)...I just keep it in the refrig for up to 7 days before using.
I've really never frozen it...BUT, if I did, It wouldn't be for more than the 3 months. And I'd let it thaw out in the refrig.