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aunt maxine poling's fool-proof recipe for pie crust

★★★★★ 5
a recipe by
Straws Kitchen(*o *)
somewhere, AR

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.

★★★★★ 5
method Bake

Ingredients For aunt maxine poling's fool-proof recipe for pie crust

  • 4 c
  • 1 Tbsp
  • 2 tsp
  • 1 3/4 c
  • 1/2 c
  • 1
    large egg
  • 1 Tbsp

How To Make aunt maxine poling's fool-proof recipe for pie crust

  • 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.

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