When it comes to creating delicious pies, the foundation is everything, and that foundation is often a perfectly flaky and tender pie crust. Betty Crocker, a trusted name in home baking, offers a classic pie crust recipe that’s easy to follow and yields delightful results.
Whether you’re planning a sweet fruit pie or a savory quiche, the right crust can make all the difference. Join us as we explore the art of pie-making and Betty Crocker’s cherished pie crust recipe—a fundamental skill every home baker should master.
Betty Crocker Pie Crust Recipe
Ingredients
- 1 cup and 1 tablespoon of all-purpose flour (Gold Medal™)
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3 to 5 tablespoons of ice-cold water
Instructions
- Preheat your oven to 475°F.
- In a medium bowl, combine the flour and salt. Use a pastry blender or two knives to cut in the shortening until the mixture resembles small peas.
- Gradually add cold water, one tablespoon at a time, while tossing with a fork until all the flour is moistened. The pastry should be just about to leave the side of the bowl. If needed, you can add 1 to 2 more teaspoons of water.
- Form the pastry into a ball, then flatten it into a round shape on a floured surface.
- Wrap this flattened pastry round in plastic wrap and refrigerate it for approximately 45 minutes, or until it becomes firm and cold but still pliable. This chilling step helps the shortening firm up slightly, resulting in a flakier pastry. If you refrigerate it for longer, allow the pastry to soften a bit before rolling.
- Roll out the pastry on a floured surface using a floured rolling pin. Roll it into a circle that’s about 2 inches larger than an upside-down 9-inch glass pie plate.
- Fold the pastry into quarters, then place it in the pie plate.
- Unfold and gently press it against the bottom and sides of the plate. Trim any overhanging pastry so it’s about 1 inch from the rim of the pie plate.
- Fold and roll the excess pastry under to align it with the plate’s edge. You can also flute the edge as desired.
- Lastly, use a fork to thoroughly prick the bottom and sides of the pastry.
- Bake the pastry in the preheated oven for 8 to 10 minutes or until it turns light brown. Once done, let it cool on a wire rack.
Tips for Perfect Pie Crust
Tip 1:
For a tender and flaky crust, opt for a heat-resistant glass pie plate or aluminum pie pans with a matte finish. It’s advisable to avoid shiny pie pans since they reflect heat, which can lead to a soggy bottom crust.
Tip 2:
To accurately measure flour, start by giving it a gentle stir before scooping it into the measuring cup. Fill the cup generously and then level off the excess by running the flat edge of a butter knife across the top.
Tip 3:
Prevent the pastry from puffing up while baking by thoroughly pricking both the bottom and sides of it with a fork.
Tip 4:
To keep the pastry tender, avoid overhandling the dough. Try to handle it as minimally as possible.
Tip 5:
When creating a decorative edge on the pastry, position your thumb and index finger approximately 1 inch apart on the outer edge of the raised crust.
Then, with your other index finger, gently push the pastry towards the outer edge, repeating this motion around the entire perimeter to form an attractive edge.
In the world of baking, few things are as rewarding as crafting a homemade pie, and at the heart of every exceptional pie is a well-made crust. Betty Crocker’s pie crust recipe not only simplifies the process but also guarantees a flaky, buttery, and tender foundation for your culinary creations.
Whether you’re preparing a classic apple pie, a savory pot pie, or any other delightful variation, this recipe is your key to pie-making success. So, roll up your sleeves, dust off your rolling pin, and let Betty Crocker’s time-tested pie crust recipe be your guide to pie perfection.
Original Recipe and Image by Betty Crocker
