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“Posted for my family. This is the recipe that Mom and Aunt Phyllis used. Double for a double-crust pie, triple for a large cobbler.”
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Ingredients Nutrition


  1. If you need a pre-cooked pie crust, preheat oven to 350 degrees.
  2. Whisk flour and salt in mixing bowl.
  3. Cut in shortening until the mixture resembles peas, using either a fork or an old-fashioned pastry tool.
  4. Add most of the water, sprinkling it around. Mix with a fork, adding remaining water if needed. Be careful not to overwork dough after adding water.
  5. Gently form into a ball with your hands, then into a disk shape. Wrap tightly with plastic wrap and place in the refrigerator for 5-10 minutes.
  6. Sprinkle flour on dough board, rolling pin and your hands.
  7. Gently roll out dough, turning in 1/8th turns at first and concentrating on inside of circle rather than outside.
  8. Flip dough once, before it gets too thin. Before flipping, sprinkle flour on it.
  9. When finished rolling, fold in half and transfer to pie plate.
  10. Trim dough 1/2" outside of pie plate and turn under. Crimp with your fingers.
  11. If you need a pre-cooked pie crust, prick the bottom of the pan with a fork a few times, then cook for about 12-15 minutes.
  12. If needed, you can gently press the bottom of the crust down about half way through cooking.

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