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“Mom labeled this one as "Noelle's Favorite." It's an almost no-fail recipe that's quick and easy to boot......But although it made the family cookbook in 1980, even I've replaced it with Pillsbury's pre-made crusts in the refrigerated section.”
2 crusts

Ingredients Nutrition

  • 34 cup Crisco
  • 2 14 cups sifted flour
  • 1 teaspoon salt
  • 14 cup water


  1. Sift flour and salt into bowl. Take out 1/3 cup flour. Cut Crisco (with knives, fork or blender) into remaining flour until the pieces are the size of small peas.
  2. Mix 1/4 cup water with 1/3 cup flour (taken out from above) to form paste. Add flour paste to Crisco/flour mixture. Mix and shape dough into a ball. Divide the dough into two parts.
  3. Place one portion on a pastry canvas or board which has been dusted with 1 tablespoon flour. Roll the dough to 12 inches in diameter, rolling with short, light strokes, from the center to the edges.
  4. Place in pie plate, trim the edges with a knife,even with the edges of the pie plate.
  5. Roll the other half of dough. Cut or prick small steam vents. Place on the filled pie, and trim the edges 1/2 inch beyond the edge of the pie plate. Seal edges. (I use left hand index finger and right hand, thumb and index fingers, interlocking with each other.) Bake in oven at the temperature recommended for the pie filling.

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