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