Betty Crocker Pie Crust Recipe
This Betty Crocker Pie Crust Recipe is simple, flaky and perfect for homemade pies. It gives a buttery texture with a soft, crisp bite. This Betty Crocker Pie Crust Recipe is great for both sweet and savory fillings.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter cubed
- 6 –8 tablespoons ice water
Instructions
Mix Dry Ingredients
- Add flour and salt into a large bowl. Mix them well using a spoon. This creates a base for your dough.
Add Cold Butter
- Cut cold butter into small cubes. Add to flour mixture. Use a fork or pastry cutter to mix until crumbly.
Add Ice Water
- Slowly add ice water one spoon at a time. Mix gently until dough starts to come together. Do not overmix.
Form Dough
- Gather dough into a ball. Press gently without kneading too much. This keeps the crust soft and flaky.
Chill Dough
- Wrap dough in plastic wrap. Place it in the fridge for at least 30 minutes. This helps relax the gluten.
Roll Out Dough
- Place dough on a floured surface. Use a rolling pin to flatten evenly. Keep thickness medium for best results.
Transfer to Pie Pan
- Carefully place rolled dough into pie pan. Press gently into edges. Trim extra dough from sides if needed.
Add Filling and Bake
- Add your favorite pie filling. Bake according to recipe instructions until crust is golden and crisp.
Notes
- Always use cold butter for flaky crust
- Do not overmix dough
- Chill dough before rolling
- Add sugar for sweet pies
- Use whole wheat flour for healthier option
- Brush with egg wash for golden color