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

6
Straws Kitchen

By
@CinCooks

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.

Rating:

★★★★★ 4 votes

Comments:
Method:
Bake

Ingredients

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

Step-by-Step

  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.

Printable Recipe Card

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

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy




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