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Crust for Pie

Clara Ward
8- or 9-inch One Crust Pie
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Course Dessert


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water


  • Measure flour and salt into bowl.
  • Cut in shortening thoroughly.
  • Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 1 teaspoons water can be added if needed.)
  • Gather dough into ball shape into flattened round on lightly floured board. (For two crust pie, divide dough in half and shape into 2 flattened rounds.)
  • With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.
  • For baked pie shell: Prick bottom and side thoroughly with fork.
  • Bake at 475 degrees for 8 to 10 minutes.


For two crust pie:
– Double all ingredients for Two-Crust Pie
– Prick the top crust thoroughly with fork.
via Betty Crocker
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