Best 6 Aunt Maxine Polings Fool Proof Recipe For Pie Crust Recipes

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Are you ready to embark on a delightful baking adventure? Discover the secrets to creating a flaky, golden-brown pie crust with Aunt Maxine Poling's foolproof recipe. This comprehensive guide takes you step-by-step through the process, ensuring a perfect crust every time.

But that's not all! This ultimate pie crust guide also includes a collection of delectable recipes that showcase the versatility of this culinary masterpiece. From classic apple pie to savory chicken pot pie, each recipe is a testament to the power of a well-crafted crust. Dive into the world of pie-making and impress your friends and family with your newfound skills.

Let's cook with our recipes!

CIN'S "EASY CHERRY-BLUEBERRY PIE"



Cin's

I wanted to make a pie for 'drop-in' company and didn't have enough ingredients with out running to the store...didn't want to do that. So as I checked the pantry and freezer I found a can of cherry pie filling and some bluebrries I cleaned and frozen a couple months earlier. Had to brainstorm quickly...so this is what I came up...

Provided by Straws Kitchen(*o *)

Categories     Pies

Time 30m

Number Of Ingredients 6

MAKE ENOUGH PASTRY DOUGH FOR A DOUBLE CRUST PIE (OR USE PRE-MADE)
1 can(s) (20 oz) of cherry pie filling
1 c fresh frozen blueberries
3/4 tsp rum
3/4 tsp lemon juice concentrate
2 Tbsp liquid 100% egg whites (to brush on crusts top)

Steps:

  • 1. I made enough pastry for a double crust pie (recipe link below). Warmed the canned cherry pie filling in a sauce pan on the stove, with the rum and lemon juice. Pour 1/2 of it into the pastry-crust you've put in bottom of pie plate. Sprinkled a layer of ''fresh frozen'' blueberries on top of cherry filling, then pour the other half of the cherry pie filling on top of the blueberries. Covered with a the other pastry crust, seal edges and crimp. Brush the liquid egg white over the top of crust and edges. Then I made some slits (also an ''S'' for my last name) on top crust and sprinkled sugar crystals on top. I used red & clear crystals. Baked pie at 425 dF for 30 minutes. Don't let edges get too dark or burn, cover edges if needed. OPTION: Serve hot or warm with vanilla ice cream. Easy as pie =;D & delish!!!
  • 2. Pie crust recipe: https://www.justapinch.com/recipe/cindy-strawser/aunt-maxine-polings-fool-proof-recipe-for-pie/pie?k=my+aunt+maxine&p=1&o=r P.S. I got the blueberries from a local fruit farmer and froze several to use in pies, pancakes, muffins...etc.

NO FAIL PIE CRUST I



No Fail Pie Crust I image

I found this recipe years ago, and have not made any other since. This dough freezes very well.

Provided by Lenn

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 24

Number Of Ingredients 6

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

Steps:

  • Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
  • Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
  • Wrap with plastic and chill in a refrigerator until ready to prepare.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g

FOOLPROOF PIE DOUGH



Foolproof Pie Dough image

Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

Provided by The New York Times

Categories     dessert, side dish

Time 10m

Yield 2 pie crusts

Number Of Ingredients 7

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

Steps:

  • Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Nutrition Facts : @context http, Calories 909, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 61 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 28 grams, Sodium 446 milligrams, Sugar 7 grams, TransFat 5 grams

AUNTIE IRENE'S FOOLPROOF PIE CRUST (SMALL BATCH)



Auntie Irene's Foolproof Pie Crust (Small Batch) image

I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 4-6 crusts. For a large batch (20-30 crusts) recipe, see recipe #100351. This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center, though she used the large batch. Time is for preparation only.

Provided by UnknownChef86

Categories     Pie

Time 10m

Yield 4-6 crusts

Number Of Ingredients 7

3 cups flour
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups Butter Flavor Crisco, chilled or 1 1/2 cups other shortening
1 tablespoon white vinegar
water
1 egg

Steps:

  • Cut first four ingredients together until crumbly; set aside.
  • Put vinegar in 2 cup liquid measuring cup.
  • Fill to 1/2 cup mark with cold water.
  • Add egg and beat with fork.
  • Drizzle over dry ingredients; stir with fork.
  • Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
  • Divide by 1/2-3/4 cup measure.
  • Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
  • Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
  • Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
  • This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

Nutrition Facts : Calories 1076.7, Fat 79, SaturatedFat 31.5, Cholesterol 95.9, Sodium 600.9, Carbohydrate 78, Fiber 2.5, Sugar 6.7, Protein 11.3

CIN'S SWEET POTATO PIE



Cin's Sweet Potato Pie image

I love pies, so I am constantly developing ones I can eat too. I try using Splenda or Stevia when an where I can. My family liked this one, I hope you will too. P.S. ...hahaha, I have had more compliments on my thumb nail. That is so funny...yes, I do my own manicures.

Provided by Straws Kitchen(*o *)

Categories     Pies

Time 50m

Number Of Ingredients 10

2 can(s) sweet potatoes, smashed (drain one)
2 c splenda
2 eggs, whisk (or beat)
1 small can of evaporated milk
3/4 stick butter, softened
1/2 tsp pumpkin pie spice
1 tsp pure vanilla
nutmeg, sprinkled on top before adding pecan halves
enough pecan halves to cover top of pie
1 deep dish pie shell

Steps:

  • 1. I make my own pie pastry (crust) using: https://www.justapinch.com/recipe/cindy-strawser/aunt-maxine-polings-fool-proof-recipe-for-pie/pie?
  • 2. Preheat oven to 350 dF. Make pie crust and bake for 5 to 7 minutes, then set aside to cool while mixing up pie ingredients.
  • 3. Open 2 small cans of sweet potatoes and drain one can. Mix the 2-cans together in a lg mixing bowl and smash well.
  • 4. In a small dish or bowl whisk the 2 eggs together well.
  • 5. Add eggs and all other ingredients into the bowl with the smashed sweet potatoes, (except pecans and nutmeg)..mixing well with a small electric hand mixer.
  • 6. Pour into pie crust, sprinkle lightly with nutmeg and cover with pecan halves.
  • 7. Bake for approximately 50 minutes. You may have to cover edges of pie crust with foil to keep from getting to dark. Remove from oven when done and let cool on wire rack.
  • 8. Serve as is or with whipped cream...can be served at room temp. or cold from the frig. But however you serve it, be sure to enjoy!!!

AUNT NANCY'S FLAKY PASTRY CRUST



Aunt Nancy's Flaky Pastry Crust image

Make and share this Aunt Nancy's Flaky Pastry Crust recipe from Food.com.

Provided by 2rosebud

Categories     Dessert

Time 15m

Yield 1 pie, 1 serving(s)

Number Of Ingredients 5

2 1/4 cups flour
1 teaspoon salt
3/4 cup shortening, plus
2 teaspoons shortening (solid vegetable or lard)
1/3 cup cold water

Steps:

  • Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
  • Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
  • Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
  • For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
  • For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
  • For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.

Nutrition Facts : Calories 2456.7, Fat 164.9, SaturatedFat 41, Sodium 2332.7, Carbohydrate 214.6, Fiber 7.6, Sugar 0.8, Protein 29.1

Tips:

  • Use cold butter and shortening. This will help to keep the dough flaky.
  • Work the dough quickly. Overworking the dough will make it tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking.
  • Roll the dough out on a lightly floured surface. This will help to prevent the dough from sticking.
  • Use a sharp knife to cut the dough. This will help to create clean edges.
  • Bake the pie crust in a preheated oven. This will help to ensure that the crust is cooked through.

Conclusion:

Aunt Maxine Poling's Fool-Proof Recipe for Pie Crust is a classic recipe that is sure to produce a flaky, delicious pie crust. By following the tips and tricks in this article, you can be sure that your pie crust will turn out perfect every time. So next time you're baking a pie, give this recipe a try. You won't be disappointed!

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