Straw's Kitchen Recipe

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

By Straw's Kitchen CinCooks

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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

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Nov 19, 2014 - Straw's Kitchen shared this recipe with discussion group: Any Time is Pie Time!
Straw's Kitchen CinCooks
Feb 2, 2014
Thanks Dianne........I just wrap the dough in saran wrap and take out what I need to use.

It will last well in the frig (up to 7 days)....or sometimes I roll them out, stack the dough disks (with wax paper in between), and put in zip lock freezer bags and freeze them. That way they are ready to use when needed. Just thaw them and put into your pie plate.

The recipe only makes '4' pie shells.....just cut the recipe into and you'll just have '2'.
Dianne Hocut DianneHocut
Feb 2, 2014
Wonderful holiday recipe if you're going to make a bunch of pies!