Betty Crocker pie crust is one of our favorite recipes because it’s super easy to use and versatile enough to be used in all kinds of pies.
This recipe from Betty Crocker is great if you want an alternative to store-bought pastry dough.
If you’ve ever tried to make your own pie crust and had trouble getting the right consistency, then this is the recipe for you!
We’ll show you how to make this homemade version of Betty Crocker’s pie crust so that you can have delicious pies every time.
In addition to being easy to make, Betty Crocker pie crust also has a few other advantages over store-bought versions.
For starters, it doesn’t contain hydrogenated oil like many packaged brands do.
Hydrogenation causes trans fats which cause heart disease and high blood pressure.
Second, there isn’t sugar added as well.
Sugar is another ingredient found in most commercial pie crusts that makes them more appealing to kids who often crave sweets.
Thirdly, it’s free from preservatives and additives such as MSG.
Finally, it requires no refrigeration after baking.
With these benefits, why not try out this recipe today and create your very own homemade Betty Crocker pie crust.
Let’s get started by learning what each ingredient does and how they’re combined together.
What Is The Recipe For Betty Crocker Pie Crust?
The original Betty Crocker pie crust recipe calls for five basic ingredients: flour, shortening (or lard), water, sugar, and salt.
You don’t need to buy special equipment to mix up this recipe.
All you really need is a bowl, a whisk, and a fork.
If you’d rather purchase everything at once, check out KitchenAid’s Pie Crust Mixer attachment.
To begin mixing the batter, pour about 1/3 cup of flour into the bowl, followed by 2 tablespoons shortening or lard.
Next, add 3/4 cup cold water and beat until smooth using a handheld mixer.
Add 4 teaspoons granulated sugar and mix again until the mixture becomes sticky.
Now comes the fun part.
Slowly incorporate 6 tablespoons of flour while beating on low speed.
Keep adding flour until the dough starts to come together and form small clumps.
Once the dough forms large chunks instead of just little bits, stop adding flour and start kneading the dough.
Kneading activates gluten, which allows your pie crust to hold its shape while cooking.
To finish kneading, sprinkle remaining tablespoon of flour onto the dough and gently fold it back into itself before placing it in the freezer for 30 minutes.
After freezing, roll the dough out between two pieces of wax paper to 1/8 inch thick.
Then cut circles out using a glass or jar lid.
Place on a cookie sheet lined with parchment paper and freeze for 15 minutes.
Remove the frozen disks from the freezer and bake according to package instructions.
How Do You Make Betty Crocker Pie Crust?
When you first open the box labeled “Betty Crocker Pie Crust,” you may notice that the texture looks different than the picture on the box.
The reason for this is that the dough needs to rest after it’s mixed.
Resting the dough will allow the gluten to relax, giving the dough more elasticity.
As the crust rests, the moisture will evaporate from the surface leaving behind a dry outer shell.
So, we recommend waiting until you see bubbles forming on top of the dough before continuing.
When you think the dough is ready, remove it from the fridge and let sit for 10 minutes.
Roll the dough out between two sheets of plastic wrap or waxed paper to approximately 1/8th of an inch thickness.
Using a round cutter, cut out rounds and place on a lightly greased pan.
Refrigerate for 20–30 minutes.
Bake at 350°F for 16–18 minutes depending on the size of your pie dish.
Cool completely before filling.
What Ingredients Do You Need For Betty Crocker Pie Crust?
You should have plenty of ingredients on hand to make this pie crust.
First, you’ll need flour, shortening, water, sugar, and salt.
In addition to those four main components, you may find yourself needing additional ingredients including eggs, milk, yeast, vanilla extract, cinnamon, nutmeg, lemon zest, etc.
These extras help give your pie crust extra flavor and texture.
As mentioned above, you won’t necessarily need to measure out precise amounts of each component.
Instead, you’ll likely end up combining all the ingredients together and then working off of that amount to adjust the final dough.
We highly suggest purchasing a stand mixer if you plan on making pie crust regularly.
A stand mixer will save you a lot of elbow grease and ensure a consistent result.
However, if you prefer to use only your hands, that’s totally fine too.
Just remember that the more flour you add, the less liquid you’ll need to combine the dough with.
How Long Does It Take To Make Betty Crocker Pie Crust?
It takes roughly 5–10 minutes to prepare the dough for your pie.
But since the dough needs to chill for an hour before rolling out, you might consider prepping ahead of time.
That said, even though it’s the same recipe, you’ll still need to wait an hour before baking.
Depending on where you live, the temperature outside could affect the length of time needed to complete the process.
For example, if the weather is warm, you might need to increase the oven temperature slightly or reduce the baking time to compensate.
Also, keep in mind that some foods require longer to cook than others.
Meat dishes generally need more time than vegetables.
What Is The Best Way To Store Betty Crocker Pie Crust?
Once baked, cooled, and wrapped tightly, you can store Betty Crocker pie crust in the refrigerator for up to three days.
Or, if you would like to freeze the crust, place it in a single layer on a cookie sheet and transfer it directly into the freezer.
Allow it to harden completely before wrapping individually in foil.
Store in the freezer for up to six months.
Thaw overnight in the refrigerator.
How Long Does Betty Crocker Pie Crust Last?
While Betty Crocker pie crust keeps fresh for up to three days in the fridge, it will lose quality quickly after that.
Therefore, it shouldn’t be stored for more than a week unless you’re planning on eating it immediately.
For better results, we recommend storing it in an airtight container or zip-top bag.
If you absolutely must store it in the fridge, make sure to cover it with aluminum foil to avoid exposure to light.
How Do You Know When Betty Crocker Pie Crust Is Done?
A golden brown color indicates that the crust is finished baking.
If you’re unsure whether it’s fully cooked or not, you can test it by inserting a knife in the center and seeing if it slides easily through without resistance.
Another indicator is that the edges of the crust appear dried out and crispy.
What Can You Make With Betty Crocker Pie Crust?
There are endless ways to enjoy Betty Crocker pie crust.
Here are a few ideas:
Create a layered dessert by layering the crust with pudding, whipped cream, fruit preserves, and chocolate chips.
Add jam and nuts to the crust for a quick snack.
Use it to make a cobbler by topping it with berries, apples, peaches, pears, or plums.
Make individual tarts by cutting the crust into squares, triangles, rectangles, or diamonds.
Top with your choice of fillings such as custard, ice cream, crème fraîche, mascarpone cheese, or mousse.
Bake mini cheesecakes topped with marshmallows or fruits like strawberries and blueberries.
Serve it alongside cookies and cake for a delightful presentation.
What Are Some Tips For Making Betty Crocker Pie Crust?
1) Make sure your measuring cups are clean.
Dirt can hinder accurate measurement.
2) Measure the flour carefully.
Too much flour will prevent the dough from coming together properly.
3) Use shortening or lard instead of vegetable oil.
Shortening and lard yield a flakier crust.
4) Don’t skip the chilling step.
Otherwise, the dough will become tough and unusable.
5) Always follow the directions exactly when preparing this recipe.
- 1 Bowl
- 1 Oven
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening Cold
- 5 tablespoons ice-cold water
- Mix the salt and flour in a medium bowl.
- Using a pastry blender or fork, blend in the shortening until the mixture resembles coarse crumbs the size of small peas.
- Toss with a fork after each tablespoon of water is added, until all of the flour is saturated and the pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary).
- Construct a ball out of the pastry. On a lightly dusted surface, form into a flattened round. Refrigerate for 45 minutes, or until dough is cold and hard but flexible, after flattening the round and covering it in plastic wrap.
- This enables the shortening to somewhat firm up, which contributes to the flakiness of the baked pastry. If the pastry is kept in the fridge for a longer period of time, let it come to room temperature first before rolling it out.
- Roll out the pastry with a floured rolling pin into a circle that is 2 inches bigger than an upside-down 9-inch glass pie dish on a lightly dusted surface (or a pastry board with floured pastry cloth). Set the crust in the pie dish by folding it in half, or roll it loosely around a rolling pin and place it in the pie plate.
- Roll out or unroll the pastry, then place it in the pie pan. firmly pushing the bottom and sides while being mindful not to stretch the pastry as this will make it shrink when baked. The bottom of the crust in the pie plate can also be softly pierced with a fork. Trim the pastry's overhanging edge for the pie 1 inch from the edge of the pie plate.
- Set the oven to 400 °F. To fit a 9-inch pie pan, cut a parchment paper circle with an overhang that extends up the sides.
- Use the parchment circle to line the pie crust. Fill the pan gently with pie weights or dried beans so that they go halfway up the pan's sides. The weights make sure the crust maintains its shape throughout baking and doesn't bubble up or collapse in the pan.
- While the oven is preheating, place the crust in the refrigerator to chill for ten minutes.
- Put the prepared object in the oven. Bake the pie only until the edges are beginning to turn golden brown.
- Pie weights and paper should also be taken out of the oven along with the crust.
- If you'll be baking the crust after the pie has been filled (chess pie, etc.), put the pie back in the oven and bake the crust for an additional 6 to 8 minutes, or until the bottom is just starting to turn brown.
- You must bake a cream pie or refrigerator pie for an additional 15 minutes or until the crust is completely golden brown. Take out and let cool completely before using in recipe as suggested.