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“My first time making a pie, I was nervous about the crust, but I got very lucky finding this recipe in a Tenderflake box, and my worries were for nothing, it turned out perfectly. It was very easy to work with, and ended up being the easiest part of my pie!”
READY IN:
15mins
YIELD:
3-6 6 regular pie shells or 3 double pie shells
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together flour and salt.
  2. Cut in lard with pastry blender or 2 knives until the shortening is in pea sized pieces.
  3. In a 1 cup measure, combine vinegar and egg. Add water to bring to 1 cup. Gradually stir liquid mixture into dry mixture. Add only enough water to make dough cling together.
  4. Gather into a ball and divide into 3 portions (for 3 double crust pies) or 6 portions (for single crust pies).
  5. Roll out each portion on a lightly floured surface. If dough is sticking, refrigerate 30 minutes to 1 hour. Transfer rolled out dough to pie plate. Trim and flute shells or crust and bake according to your recipe.

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