Mastering pie crust is not only perfectly manageable, it’s also a skill you’ll find yourself using again and again. After all, it’s the best way to make a perfect dessert as good as it can be, so keep reading to learn how to make one-crust and two-crust pies, how to roll out pie crust, tips for making perfect pie crust, decorative crust ideas and more.

Learning how to make two-crust pie pastry from scratch isn’t hard. Betty’s Two-Crust Pie Pastry requires 20 minutes of prep and 1 hour and 5 minutes total to make. This recipe serves 8.

What You’ll Need

• 2 cups, plus 2 tablespoons Gold Medal™ all-purpose flour
• 1 teaspoon salt
• 2/3 cup cold shortening or if you prefer, substitute cold butter, cut into ½-inch pieces, for half of the shortening.
• 6 to 8 tablespoons ice-cold water
• Pastry blender or fork
• Plastic wrap
• Rolling pin
• Knife or kitchen shears
• 9-inch glass pie plate

1. Make Pastry: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with the 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).

2. Chill Pastry: Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap rounds in plastic wrap and refrigerate 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 flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling.

3. Roll Out Bottom Crust: Using floured rolling pin, roll one pastry round on lightly floured surface into a round 2 inches larger than upside-down 9-inch glass pie plate.

4. Transfer Pastry to Pie Plate: Fold pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

5. Fill Crust: Spoon desired filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate.

6. Roll Out Top Crust: Roll other round out. Fold into fourths and place over filling; or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape.

7. Flute Edge: Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, pressing on rim to seal; flute edges. Bake as directed in desired pie recipe.

Alternative Method: Making Pie Pastry in a Food Processor 

1. Measure 2 tablespoons ice-cold water for One-Crust Pie or 4 tablespoons ice-cold water for Two-Crust Pie into liquid measuring cup; set aside.
2. Place flour, salt and shortening in food processor. Cover and process, using quick on-and-off motions, until particles are the size of small peas.
3. With food processor running, pour water all at once through feed tube just until dough leaves sides of bowl (dough should not form a ball).

It’s not hard to learn how to make a One-Crust Pie with Betty as your guide. Meringue-topped or custard pies, like pumpkin pie and French silk pie, typically only have one crust.

Now for the fun part — learning how to make a beautiful top crust for your pie. Traditionally, many fruit pies, like apple and cherry, are covered by lattice crusts or whole crusts. But don’t feel hemmed in by tradition, there are even more ways to beautify your pie.

A lattice top crust adds a nice touch to a two-crust pie, letting the filling peak through. For an easy “wow,” try one of these methods for the top pastry of your pie. Using a pastry wheel adds a decorative touch to a lattice crust.