Betty Crocker One Crust Pie Recipe: Golden Crust, Ooey-Gooey Filling

Betty Crocker's one-crust pie recipe delivers that perfect golden crust and ooey-gooey filling we all crave—without the fuss of two-pie crusts. This classic method transforms simple ingredients into a showstopping dessert that tastes like a bakery masterpiece.

I've tested countless variations, and this version consistently delivers the flaky, tender crust and rich filling that make it a family favorite.

The beauty of this recipe lies in its simplicity: a homemade crust made with just five ingredients, paired with a filling that's foolproof whether you're using apples, cherries, or pumpkin. The secret to that signature golden crust is a precise blend of butter and flour, chilled thoroughly before rolling.

For the filling, a few key techniques ensure it's thick enough to hold its shape but still luscious and inviting.

What you'll end up with is a pie that's crisp on the edges, tender in the middle, and filled with a rich, flavorful center that's just set—not runny or undercooked.

The aroma alone will have everyone gathering in the kitchen, and the first bite will confirm why this is a timeless classic. This recipe builds confidence in home bakers, delivering professional-quality results with straightforward steps.

Perfect for holidays, potlucks, or a cozy weeknight dessert, this pie adapts to any occasion. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort food experience. Let's get baking!

Ingredients for betty crocker one crust pie

Five ingredients for the crust, nine for the filling—simple but spectacular ingredients that transform into a golden, flaky pie masterpiece.

The crust starts with cold butter—this is non-negotiable. Grab the highest-fat butter you can find (like Plugrá or Land O'Lakes Creamery), cut it into 1/2-inch cubes, and chill it for at least 30 minutes before mixing. King Arthur flour or Bob's Red Mill all-purpose flour will give you that tender yet flaky texture. For the salt, Diamond Crystal is your best bet—it dissolves more evenly than table salt. Pro tip: Use a food processor to pulse the butter and flour together until it resembles coarse crumbs, then add ice water one tablespoon at a time until the dough just comes together. Overmixing is the enemy here—keep it rough and cold!

No evaporated milk? Heavy cream or whole milk works in a pinch, but the filling won’t be quite as rich. Short on cornstarch? All-purpose flour at the same amount will thicken it, but it might taste slightly off. For the sugars, muscovado or turbinado can add a deeper caramel note if you’re feeling adventurous. The vanilla extract should be pure, not imitation—Nielsen-Massey or McCormick are solid choices. And if you’re making a fruit pie, toss your filling ingredients with 1 tablespoon of lemon juice to keep the color vibrant. For a pumpkin pie, swap the evaporated milk for 1 cup of pumpkin puree and add 1 tsp of pumpkin pie spice instead of the cinnamon and nutmeg.

The crust dough is best used immediately, but you can wrap it tightly in plastic and refrigerate it for up to 48 hours. For the filling, it’s foolproof—just mix everything together and pour it into the crust. Bake at 375°F until the crust is golden brown and the filling is just set (about 45-55 minutes). Let it cool for at least 2 hours before slicing—this is where the magic happens. Leftovers? Store in an airtight container for up to 5 days, or freeze the whole pie (without the crust) for up to 3 months. Reheat slices in a 350°F oven for 10-15 minutes to restore that gooey perfection.

Step-by-step instructions for betty Crocker one crust pie recipe

Here's how to create that legendary golden crust and velvety filling—every layer perfect, every bite irresistible.

In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp diamond crystal kosher salt. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers when baked.

Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until the dough holds when pressed. Shape into a disc, wrap in plastic, and chill for at least 1 hour (or up to 24 hours). The cold rest prevents shrinking and develops gluten for a sturdy crust.

On a floured surface, roll the chilled dough to a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, gently pressing edges to create a snug fit. Trim excess dough, leaving a ½-inch overhang. Prick the bottom with a fork, then line with parchment paper and fill with pie weights or dried beans.

Preheat oven to 375°F. Bake the crust for 15 minutes, then remove weights and bake 5-7 more minutes until edges are light golden. The crust should be set but not browned—this prevents burning when the filling goes in. Let cool slightly before adding filling.

In a medium saucepan, combine 1 cup evaporated milk, 1.5 cups granulated sugar, 0.5 cup light brown sugar, 2 tbsp cornstarch, 1 tsp vanilla extract, 1 tbsp lemon juice, 1 tsp ground cinnamon, and 0.25 tsp ground nutmeg. Whisk constantly over medium heat until the mixture thickens and bubbles (3-5 minutes).

Remove from heat and stir in the 0.5 cup melted unsalted butter, whisking until smooth. The filling should coat the back of a spoon—if it's too thin, simmer 1 more minute to thicken. Let cool 5 minutes before pouring into the crust to prevent premature setting.

Pour the cooled filling into the pre-baked crust, spreading evenly. Brush the crust edges with egg wash (beat the 1 whole large egg with 1 tbsp water) for a golden finish. Bake at 350°F for 40-45 minutes, until the filling is set and the crust is deep golden brown. If edges brown too quickly, cover loosely with foil.

The pie is done when the center jiggles slightly but doesn't wobble—this ensures a creamy, not runny, texture. Let cool 2 hours before slicing; the filling will thicken as it rests. Serve warm with vanilla ice cream for the ultimate experience!

Essential equipment for perfect results

Pie Dish Essentials

Start with a 9-inch glass or ceramic pie dish—I swear by Corelle stoneware for even heat distribution and easy slicing. Avoid dark-colored metal dishes, which can make the crust overbrown.

If you’re baking a deep-dish variation, opt for a 10-inch dish instead. For a rustic look, use a cast-iron skillet (like Lodge) lined with parchment paper. 🍰

Crust Tools

A pastry cutter or two forks works for cutting butter into flour, but I prefer a food processor for speed and consistency. For rolling, a 12-inch rolling pin (like OXO Good Grips) gives even pressure.

Keep your tools ice-cold—place rolling pins and cutters in the freezer for 10 minutes before use to prevent dough from warming up.

Blind-Baking Gear

You’ll need pie weights or dried beans to prevent a soggy bottom. I use Ceramics USA pie weights because they’re reusable and non-toxic. For parchment paper, Reynolds Unbleached Parchment is my go-to—it’s sturdy enough to hold weights without tearing. A small offset spatula helps smooth the dough edges before baking.

Filling Thickeners

For the filling, a whisk is non-negotiable—it ensures no lumps in your custard. A medium saucepan (like All-Clad Stainless) distributes heat evenly, preventing scorching. If you’re making a fruit pie, a fine-mesh sieve strains juices for a cleaner texture.

For pumpkin or custard pies, a thermometer (like Thermoworks Thermapen) helps track filling temperature to avoid overcooking.

Baking & Finishing

An oven thermometer (like Thermoworks Oven Thermometer) ensures your oven isn’t running hot or cold—this is critical for even baking. For that golden crust, keep egg wash (1 egg + 1 tbsp water) in a small bowl with a pastry brush.

A cooling rack prevents soggy bottoms while the pie rests. For slicing, a sharp serrated knife (like Mercer Culinary Genius) glides through the filling without crushing the crust.

Storage Containers

Leftovers deserve airtight containers—I use Glasslock containers for fridge storage (up to 5 days). For freezing, quart-sized freezer bags (like Ziploc) flatten easily and thaw faster than rigid containers. Label with the date and type of pie—trust me, you’ll forget! 💡

Frequently asked questions