Best 10 Aunt Maxine Polings Fool Proof Recipe For Pie Crust Recipes

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Aunt Maxine Poling has been baking pies for over 50 years, and she has perfected her recipe for foolproof pie crust. Her secret? A combination of butter and shortening, which creates a flaky, tender crust that is perfect for any type of pie. This recipe is easy to follow, and it will give you the perfect pie crust every time.

Let's cook with our recipes!

FOOLPROOF PIE SHELLS



Foolproof Pie Shells image

"I received this recipe from my 94-year old sister. She suggested using egg, cold water and cider vinegar to keep the crust moist. If they eat all the crust of my pie, then I know it was good!"

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 pie shells.

Number Of Ingredients 7

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cups shortening
1 egg
1/2 cup cold water
1 tablespoon cider vinegar

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least 1 hour., On a lightly floured surface, roll out each portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plates. Trim each pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shells according to recipe directions.

Nutrition Facts : Calories 157 calories, Fat 11g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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

AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)



Auntie Irene's Foolproof Pie Crust (Large 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 20-30 crusts. For a smaller batch (4-6 crusts) recipe, see recipe #100064. 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. Time is for preparation only.

Provided by UnknownChef86

Categories     Pie

Time 20m

Yield 20-30 crusts

Number Of Ingredients 8

15 cups flour
1 tablespoon salt
1/2 cup sugar, plus
2 teaspoons sugar
1 (3 lb) can Butter Flavor Crisco, chilled (or other shortening)
5 tablespoons white vinegar
water
5 eggs

Steps:

  • Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
  • Put vinegar in a 2 quart liquid measuring cup.
  • Fill to 2 1/2 cup mark with cold water.
  • Add eggs 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.

FOOLPROOF PHILLY PIE CRUST RECIPE



Foolproof PHILLY Pie Crust Recipe image

Looking for a goof-proof (and glorious) pie crust recipe? Watch our video to learn how all it takes is flour, butter and PHILADELPHIA Cream Cheese.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 8 servings

Number Of Ingredients 3

1 cup flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened

Steps:

  • Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
  • Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.

Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 1 g, Protein 3 g

FOOL PROOF PIE CRUST



Fool Proof Pie Crust image

My favorite pie crust! Makes 2 (9 inch) and 1 shell. If you're nervous about making your own pie crust - this is the perfect recipe for you! Comes out great every time!

Provided by Sue Smith @Suesmithbaker

Categories     Pies

Number Of Ingredients 7

FOOL PROOF PIE CRUST
4 cup(s) flour
1 3/4 cup(s) shortening
1 tablespoon(s) sugar
1 tablespoon(s) apple cider vinegar
1 - egg
1/2 cup(s) water

Steps:

  • Mix first four ingredients.
  • In separate dish, beat remaining ingredients.
  • Combine the mixtures, stirring with a fork.
  • Chill 15 minutes before rolling out. Dough can be left in the refrigerator up to 3 days or it can be frozen until ready to use.

MARTHA STEWARTS FOOLPROOF PIE CRUST



Martha Stewarts Foolproof Pie Crust image

Make and share this Martha Stewarts Foolproof Pie Crust recipe from Food.com.

Provided by Kaccy G.

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
1/4-1/2 cup cold water

Steps:

  • Put the flour, salt and sugar into a food processor and pulse once or twice.
  • Add the butter and process until the mixture looks grainy.
  • Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
  • Decant the loose dough onto a piece of plastic wrap.
  • Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
  • Split into two pieces and wrap each and chill for at least 4 hours before using.
  • Dough can be made ahead for up to one week.

BASIC FOOD PROCESSOR PIE CRUST



Basic Food Processor Pie Crust image

Easy, foolproof pie crust -- made easy by using your food processor. Prep time includes chilling time.

Provided by Lennie

Categories     Pie

Time 1h10m

Yield 1 pie crust

Number Of Ingredients 4

1 1/2 cups all-purpose flour
1/2 cup very cold unsalted butter, , cut into 1-inch pieces
1/2 teaspoon salt
1/4 cup ice cold water

Steps:

  • Insert metal blade into your food processor.
  • Add flour, butter and salt and process until mixture is like coarse meal; it takes about 8 to 10 seconds.
  • Add ice water and pulse, not process, until dough begins to clump together; don't let it form a ball.
  • Remove dough from processor and place in a freezer-size plastic storage zippie bag.
  • Work through the bag to press dough together into a ball; then press into a flat disc.
  • Refrigerate dough for at least 1 hour.
  • When you need it, roll dough out onto a lightly floured surface.
  • Makes enough dough for a single 9 or 10-inch pie shell.
  • Note that this is the recipe provided by Cuisinart; I am not quite as fussy and it always works for me; the key is the ice-cold butter, the ice-cold water, and not letting it process too long.

Nutrition Facts : Calories 1496.3, Fat 93.9, SaturatedFat 58.6, Cholesterol 244, Sodium 1180.2, Carbohydrate 143.2, Fiber 5.1, Sugar 0.6, Protein 20.3

LUCIE'S 7-UP PIE CRUST (IDIOT PROOF PASTRY RECIPE)



Lucie's 7-Up Pie Crust (idiot proof pastry recipe) image

This is a really simple, never fails, like and flaky pastry crust. Not too sweet, perfect for meat pie or lemon marangue pie (where you don't want a sweet pastry to overpower your marangue). (enough for 2 1/2 complete pies)

Provided by Young Structural

Categories     Pie

Time 1h5m

Yield 5 Pastry crusts, 20 serving(s)

Number Of Ingredients 3

5 cups pastry flour
1 lb lard
1 can 7-Up soda

Steps:

  • Cut lard into flour until it is the consistency of coarse oatmeal.
  • Add 7-up and mix thoroughly.
  • Place in fridge for approximately one hour.

AMISH NEVER FAIL PIE CRUST



Amish Never Fail Pie Crust image

I've had this recipe for a long time. It's the only crust my wife asks for whether I'm making pot pies, fruit pies or turnovers. It makes awesome homemade Hot Pockets too. You can substitute whole wheat flour for all or some of the AP flour. This is enough for a 9 inch 2 crust pie, two 9 inch single crust pies or 10-12 hot pockets. You can double the recipe if you have a really big mixing bowl for OAMC.

Provided by PAUL P.

Categories     < 15 Mins

Time 5m

Yield 2 pie crusts, 8-12 serving(s)

Number Of Ingredients 7

4 cups all-purpose flour
1 1/2 teaspoons salt
1 egg, beaten
1 tablespoon granulated sugar
1 1/2 cups Crisco
1 tablespoon vinegar
1/2 cup water

Steps:

  • Blend flour, sugar and salt.
  • Cut in Crisco to pea sized pieces.
  • Mix together egg, water and vinegar.
  • Add to flour.
  • Mix until moistened and a soft dough forms.
  • Refrigerate for at least 1 hour before rolling.
  • This will keep in the refrigerator for up to a week and will be easy to roll.

Nutrition Facts : Calories 582.9, Fat 39.7, SaturatedFat 12, Cholesterol 26.4, Sodium 446.4, Carbohydrate 49.3, Fiber 1.7, Sugar 1.8, Protein 7.2

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 with. Was a huge hit, everyone loved it. If you give it a try I hope you like it...soooooooo easy. You can ofcourse use any combo of fruits that more easly fit your taste buds.

Provided by Straws Kitchen(*o *) @CinCooks

Categories     Pies

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 cup(s) fresh frozen blueberries
3/4 teaspoon(s) rum
3/4 teaspoon(s) lemon juice concentrate
2 tablespoon(s) liquid 100% egg whites (to brush on crusts top)

Steps:

  • 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!!!
  • 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.

Tips:

  • Use cold butter: Cold butter is easier to work with and will help prevent the dough from becoming tough.
  • Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients until they are just combined.
  • Chill the dough before rolling it out: Chilling the dough will make it easier to roll out and will help prevent it from shrinking in the oven.
  • Use a sharp knife to cut the dough: A sharp knife will help prevent the dough from tearing.
  • Bake the pie crust in a preheated oven: A preheated oven will help the pie crust cook evenly.

Conclusion:

Aunt Maxine Poling's fool-proof recipe for pie crust is a classic for a reason. It is easy to make, produces a flaky and delicious crust, and can be used for a variety of pies. With a few simple tips, you can make sure that your pie crust turns out perfect every time. So next time you're in the mood for a homemade pie, give Aunt Maxine's recipe a try. You won't be disappointed.

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