How do you make a betty crocker pie crust from scratch?

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How do you make a ready made pie crust? Just unroll the dough, press it into a pie pan, add your favorite fillings and bake. Pillsbury makes flaky, homestyle pie crust as easy as…well, pie. Each package contains two ready made pie crusts with the homemade Pillsbury goodness you’ve come to know and love.

How does Martha Stewart make pie crust?


  1. 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough.
  2. 1/2 teaspoon salt.
  3. 1/2 teaspoon sugar.
  4. 8 tablespoons (1 stick) cold unsalted butter, cut into pieces.
  5. 2 tablespoons ice water, plus 2 more, if needed.

What are 3 tips for making pie crust?

Use this list of simple tips, from choosing the best ingredients to using the proper technique, to turn out a perfect pie crust every time.

  1. Use Very Cold Butter or Fat. …
  2. Retain Some Chunks. …
  3. Limit the Water. …
  4. Chill the Dough. …
  5. Roll the Dough, Turn the Dough. …
  6. Think Curbs, Not Driveways. …
  7. Let the Dough Fall Into the Pan.

What does adding egg to pie crust do? Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan.

Should I pre bake my pie crust? Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn’t be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

How do you make a betty crocker pie crust from scratch? – Related Asked Question

How do you keep the edges of a pie crust from breaking?

One or two cracks can be fixed by brushing with water and rolling the edges together to seal. Next time, allow the dough to warm up slightly if very cold and roll as evenly as possible near the edges to prevent cracking.

Why do you use ice water for pie crust?

As the fat is mixed with the flour, it is warmed slightly. Then, the water is poured in, and the ice-cold temperature of the water prevents the fat from warming any further, which could potentially melt it into the flour rather than retaining the small bits of fat.

How do you make Martha Stewart pie crust from scratch?


  1. 1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate.
  2. 2 1/2 cups all-purpose flour, plus more for rolling out dough.
  3. 1 teaspoon salt.
  4. 1 teaspoon sugar.
  5. 1/4 to 1/2 cup ice water.

What type of crust is usually used for a cream pie?

Flaky Pie Crust

Often it has either minimal sugar or no sugar at all. This crust, ideally handled very little, should provide a crispy flaky base for a variety of pies. It works well for fruit pies which are baked from raw, and with cream pies, which are usually blind baked.

What are the two keys to making good pastry dough?

There are two keys to making good pastry dough: Avoid gluten development as much as possible since excessive gluten will make for a very dense, tough texture. The lower water content and minimal manipulation of the dough both help reduce gluten development.

What is the golden rule in baking?

That means reading the recipe right through before you start, and getting everything ready in preparation. You may need to line a baking tin, or measure and weigh the ingredients – none of which you want to do while in the middle of separating eggs or with flour up to your elbows.

What makes a better pie crust?

The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough.

Why does pie crust need vinegar?

Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your dough, so you won’t know what that “secret ingredient” after baking!

Can you use milk instead of water for pie crust?

The more fat you’ve got in your crust, the better it will taste and the better its texture. We use European-style cultured butter with a butterfat content of at least 83 percent. We also use whole milk instead of water—another way to inject more fat into the crust, and a key ingredient for getting it super flaky.

Is it better to use lard or butter for pie crust?

Pie crusts made with lard are flaky and crisp, while all-butter crusts have rich flavor and tenderness. Lard has a higher melting point than butter, making pastry easier to work with. Butter’s lower melting point absorbs more quickly into flour requiring colder pastry and quick work to retain flakiness.

Should you poke holes in bottom of pie crust?

This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.

How do you keep a pie crust from getting soggy on the bottom?

Brush the Bottom

Coating the surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

How do you make sure the bottom pie crust is cooked?

Always set your pie pan on a larger baking sheet, preferably lined with parchment. The metal baking sheet will help conduct heat to the pie’s bottom quickly, and parchment will catch the inevitable spills, making cleanup super-easy.

Why is my pie crust breaking apart?

Your dough is too crumbly.

If your pie dough breaks and crumbles when you try to roll it out, it’s probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together.

Why does my pastry break up when I roll it out?

If your shortcrust pastry is crumbling when you roll it out then it is most likely that the dough is too dry and you haven’t added quite enough liquid to it.

Why is my pastry dough falling apart?

Pastry dough becomes crumbly mainly when it is too dry. If there is not enough moisture to hold the dough together, it will just fall apart. Simple as that!

What happens if you dont Chill pie crust?

Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.

Why should pie dough not be stretched when putting in pie?

Why is this important? Because pastry dough that’s stretched to fit a pan will try like heck to revert to its original size as it bakes. If you’ve stretched a too-small round of dough to cover the pan, it’ll most likely shrink down the sides of the pan, disappearing into the filling as the pie bakes. FAIL.

What is the best type of flour to use for pie crust?

Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour might lack enough protein to form a workable, elastic dough.

How do you make pie crust in a pie plate?

Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour might lack enough protein to form a workable, elastic dough.

What is a pastry mixer?

A pastry blender or beater is used to cut butter or other fats into dry ingredients like flour. Both a traditional pastry blender and the KitchenAid® stand mixer accessory work by breaking cold butter into small pieces while coating them in flour.

What do you need for a pecan pie?


  1. 1 cup packed brown sugar.
  2. 1/3 cup butter, melted.
  3. 3/4 cup light corn syrup.
  4. 3 eggs.
  5. 1 1/2 cups pecan halves or pieces.
  6. 1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

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