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Perfect Baked Pie Crust

perfect baked pie crust Side Dish
Perfect Baked Pie Crust
  • Prep 25 min
  • Total 35 min
  • Servings 8
Updated August 20, 2018
Gold Medal Flour
Make with
Gold Medal Flour


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


  • 1
    Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

No nutrition information available for this recipe

  • Somewhere along the line, people got the idea that homemade pie crust is hard to make. But here’s the thing, this pie crust recipe is made with only four ingredients: flour, shortening, water and a sprinkle of salt. You can easily make it yourself, and it’s well worth the effort. Flaky, buttery and tender crust can be yours with minimum effort. Betty’s here to show you how it’s done — every detail you could ever need to know is here in this article about how to make pie crust — but honestly, you can skip the article and simply follow the recipe above. One quick note before you get started, pie crust is easier to make with a pastry blender — these inexpensive tools are available just about everywhere and usually cost less about $5 — so, if you don’t already own one, pick one up. Don’t have a pastry blender on hand? In a pinch you can use two knives or if you’ve got a food processor, you can use that too, but it’s certainly not necessary. The tips to making a perfect pie crust are as follows: Don’t overmix your pastry dough —you’ll want to blend the butter and flour into pea-sized crumbs. To get this gravel-like texture, use ice cold water. Next, you’ll chill your pastry mixture. When you’re ready to roll out the crust, flour your counter and your rolling pin to keep your pie crust from sticking or tearing. If you follow these simple tips, you’ll end up with a beautiful scratch-made pie crust, even on your first try! And once you master pie crust, you’ll want to explore all of Betty’s sweet pie recipes. One final note, there’s no shame in using a refrigerated crust, we rely on Pillsbury’s delicious pie crusts too, but we also think making pie crust is a skill everyone can and should master, which is why we’ve been teaching people to make their own for nearly a century!

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