aunt maxine poling's fool-proof recipe for pie crust
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.
prep time
cook time
method
Bake
yield
Ingredients
- 4 cups flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 3/4 cups crisco
- 1/2 cup water
- 1 - large egg
- 1 tablespoon vinegar
How To Make aunt maxine poling's fool-proof recipe for pie crust
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Step 1Put 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.
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Step 2Note 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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