Betty Crocker's two-crust and one-crust pie recipes require Gold Medal all-purpose flour, salt, shortening and cold water. The differences between the two crusts is the quantity of the ingredients. The one-crust recipe calls for one cup of flour, 1/2 teaspoon of salt and 1/3 cup plus 1 tablespoon of shortening.
Combine the flour and salt in a medium mixing bowl. Transfer the flour mixture to a pastry blender bowl and add in the shortening. Mix the ingredients together until the shortening particles are the same size as small green peas. Pour 1 tablespoon of cold water at a time into the flour mixture. Continue to blend the water, flour and shortening together until all the flour is moistened.
Form the pie crust dough into a ball and place it on a lightly floured surface. Press the ball into a disk and wrap it in plastic film. Refrigerate the disk for 45 minutes. Flatten out the disk using a rolling plan until it is slightly larger than the desired pie tin. Place the dough into the pie tin and gently mold it into shape. Trim off any excess dough that hangs over the lip of the tin.
The two-crust pie recipe follows the same steps as the one-crust recipe, but with different ingredient measurements. To make the two-crust recipe use 2 cups plus 2 tablespoons of flour, 1 teaspoon of salt and 2/3 cup of cold shortening.