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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!”
3-6 6 regular pie shells or 3 double pie shells

Ingredients Nutrition


  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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