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“This recipe comes from my Nana growing up. She gave me the recipe and my husband says it's the best he's ever eaten. And for me that's a HUGE compliment because he's got some great cooks in his family. I use this recipe for pot pies as well as dessert pies.”
READY IN:
15mins
SERVES:
8
YIELD:
2 9 inch crusts
UNITS:
US

Ingredients Nutrition

  • 2 cups flour (and some extra for rolling out)
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 34 cup Crisco
  • 1 cup water

Directions

  1. In medium mixing bowl combine flour, salt and sugar.
  2. Cut in crisco. This means to use a fork and mash the crisco in until it look like tiny balls in with the flour.
  3. Add water.
  4. On floured surface put half the dough. Flour the outside of your dough thoroughly and your rolling pin.
  5. Roll out dough to fit your pan. Remember to flour dough regularly throughout rolling.
  6. To move dough into pan, double over and gently move. If dough breaks you can roll out again, but remember the more you roll your dough the "tougher" it gets.
  7. Brush top crust with milk for a beautiful golden brown.

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