Aunt Maxine Polings Fool Proof Recipe For Pie Crust Food

CIN'S "EASY CHERRY-BLUEBERRY PIE"

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.

AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)

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.

AUNT JENNIE'S PIE CRUST (WITH OIL)

Steps:

• Preheat oven to 425°.
• Mix together oil and milk.
• Mix dry ingredients, whisk to combine.
• Mix all ingredients well to form a soft dough.
• Dampen table and put a strip of wax paper over the damp area.
• Take 1/2 of dough and place another piece of waxed paper over the dough.
• Roll to desired size and place in pie plate. Roll the second crust.
• Add desired fruit filling, canned or fresh.
• Top with second pie crust. Brush lightly with milk and sprinkle with sugar.
• Make a few small slits with a knife. Trim off excess dough. cover with foil to prevent burning.
• Bake for 20 minutes at 425°, remove foil.
• Reduce oven temperature to 400° and bake 20 minutes longer, until crust is golden brown.

AUNT'S FAMOUS PASTRY/PIE CRUST

Steps:

• In a mixing bowl; combine flour and salt (lightly mixing).
• Use two butter knives and cut the crisco into the flour/salt mixture until the flour looks course like corn meal.
• Sprinkle water (one tbsp at a time) over the mixture and lightly mix with a fork until (then add another tbsp of water and continue like this until) all flour is moistened but not doughy. Sometimes you may not use all of the water and sometimes you may need a touch more.
• Handle the dough as little as possible for best results. Lightly form into a ball and roll out your crust. Place pie pan (face down) over the crust then flip over so the crust is inside your pan (quickly and gently fit crust into pan).

AUNT MAXINE POLING'S FOOL-PROOF RECIPE FOR PIE CRUST

Steps:

• 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.
• 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.

AUNT NANCY'S FLAKY PASTRY CRUST

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.