Betty Crocker Pie Crust Recipe
Betty Crocker Pie Crust Recipe
Table of Contents
Betty Crocker Pie Crust Recipe
Looking for the perfect pie crust. The Betty Crocker Pie Crust Recipe is your go to solution. With just a few pantry staples, this tried and true recipe delivers flaky, buttery results that are perfect for sweet or savory pies. Whether you’re a seasoned baker or a beginner, this step by step guide will help you create a foolproof pie crust in no time.
Description
The Betty Crocker Pie Crust Recipe is a classic staple for any baker. Whether you’re preparing a delicious apple pie for Thanksgiving or a savory quiche for brunch, this Betty Crocker Pie Crust Recipe is versatile enough to suit any occasion. The combination of all purpose flour, butter, and shortening creates the ideal balance of tenderness and flakiness. Plus, the ease of preparation means you can whip this crust up in under an hour.
This guide goes beyond the basics to answer common questions, provide expert tips, and ensure that your crust turns out perfectly every time. From rolling techniques to storage tips, this 1000 word comprehensive guide has everything you need. By the end, you’ll feel confident crafting a crust that not only tastes amazing but also looks bakery worthy.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 4–5 tablespoons cold water
- Optional: 1 tablespoon sugar (for sweet pies)
Instructions
1. Prepare the Ingredients: Start by measuring your ingredients precisely. Cold ingredients, especially the butter, are key to achieving a flaky crust.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. If you’re making a sweet pie crust, add the sugar at this stage.
3. Cut in the Butter: Using a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs. You want small, pea sized chunks of butter for flakiness.
4. Add Water Gradually: Sprinkle 1 tablespoon of cold water over the mixture. Gently toss with a fork to combine. Continue adding water, 1 tablespoon at a time, until the dough starts to come together but is not sticky.
5. Form the Dough: Gather the dough into a ball, divide it in half, and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.
6. Roll Out the Dough: On a lightly floured surface, roll one disk of dough into a 12-inch circle. Roll from the center outward, turning the dough frequently to prevent sticking.
7. Assemble the Pie: Carefully transfer the rolled out dough to a 9-inch pie pan. Trim the edges, leaving a slight overhang for crimping or fluting.
8. Blind Bake (Optional): For pre baked crusts, line the dough with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10–15 minutes.
9. Fill and Bake: Add your desired filling and bake according to the pie recipe instructions.
10. Cool and Serve: Let the pie cool on a wire rack before serving. Enjoy your delicious, homemade Betty Crocker Pie Crust.
Notes
- Make Ahead: You can prepare the dough up to 3 days in advance and store it in the refrigerator. For longer storage, freeze for up to 3 months.
- Substitutions: Swap half the butter for shortening for an even flakier crust.
- Rolling Tip: If the dough cracks while rolling, let it sit at room temperature for a few minutes.
- Vegan Option: Replace butter with vegan butter or coconut oil and use plant based shortening.
Betty Crocker Pie Crust Recipe
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 2/3 cup cold unsalted butter cubed
- 4 –5 tablespoons cold water
- Optional: 1 tablespoon sugar for sweet pies
Instructions
- Prepare the Ingredients: Start by measuring your ingredients precisely. Cold ingredients, especially the butter, are key to achieving a flaky crust.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. If you’re making a sweet pie crust, add the sugar at this stage.
- Cut in the Butter: Using a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs. You want small, pea sized chunks of butter for flakiness.
- Add Water Gradually: Sprinkle 1 tablespoon of cold water over the mixture. Gently toss with a fork to combine. Continue adding water, 1 tablespoon at a time, until the dough starts to come together but is not sticky.
- Form the Dough: Gather the dough into a ball, divide it in half, and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll one disk of dough into a 12-inch circle. Roll from the center outward, turning the dough frequently to prevent sticking.
- Assemble the Pie: Carefully transfer the rolled out dough to a 9-inch pie pan. Trim the edges, leaving a slight overhang for crimping or fluting.
- Blind Bake (Optional): For pre baked crusts, line the dough with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10–15 minutes.
- Fill and Bake: Add your desired filling and bake according to the pie recipe instructions.
- Cool and Serve: Let the pie cool on a wire rack before serving. Enjoy your delicious, homemade Betty Crocker Pie Crust.
Notes
- Make Ahead: You can prepare the dough up to 3 days in advance and store it in the refrigerator. For longer storage, freeze for up to 3 months.
- Substitutions: Swap half the butter for shortening for an even flakier crust.
- Rolling Tip: If the dough cracks while rolling, let it sit at room temperature for a few minutes.
- Vegan Option: Replace butter with vegan butter or coconut oil and use plant based shortening.
