Betty Crocker Pie Crust Mix, 2 Flaky Crusts, 11 oz

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Step 2. Measure Crisco and add to flour mixture. By using pastry cutter, "cut" the Crisco into the flour until it is like lumpy cornmeal, about the size of small peas. This is the most important step, to make sure the flour and Crisco is well incorporated. Then add in the ice water and mix it in with a fork till it all comes together into a ball.

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Add the butter and lard and place the bowl into the freezer for at least 30 minutes to chill. Cut the fat into the flour mixture. Using a dough cutter (or two butter knives), cut the butter and lard into the flour mixture until it resembles coarse pea-sized crumbles. Add the cold water.

Betty Crocker Pie Crust Mix

Make pastry for Two-Crust Pie, except trim overhanging edge of bottom crust 1 inch from rim of plate. Place filling in crust. After rolling pastry for top crust, cut into 1/2-inch-wide strips. Place half of the strips about 1/2-inch apart crosswise over first strips. Trim strips evenly with edge of overhanging crust.

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Preheat oven to 450°F. Mix crumble topping ingredients together until crumbly. Set aside. Prepare pastry as directed except roll 1 inch larger than 12- or 13-inch pizza pan. Ease into pizza pan and flute edge. Alternatively, roll the dough into a 13- or 14-inch circle and place on an ungreased baking sheet and flute.

Betty Crocker Pie Crust Mix Makes 2 Crusts 11.0 oz Box

Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. On a lightly floured surface, roll out half of dough to a 1/8-in.-thick circle; transfer to a 9-in. or 10-in. pie plate. Trim even with rim. Add desired filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling.

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If you have not yet gotten your hands on a vintage 1950 copy of the Betty Crocker Picture Cookbook, here is the basic recipe for "two-crust" piecrust that is found on pages 298 and 299. Reproduced here for educational purposes and to encourage people to go buy a copy of.

Betty Crocker pie crust mix makes 2 flaky crusts 11oz

1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons.

Betty Crocker Pie Crust Mix, 11 oz

Baking the Betty Crocker Pie Crust. • Preheat your oven to 400°F. Cut a circle of parchment paper that is large enough to fit into a 9-inch pie plate and come up the edges as well. • Line the pie crust with the parchment circle. Gently add pie weights or dried beans into the pan, filling it ½ of the way and up the sides of the pie plate.

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Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss.

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Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe. For baked pie shell: prick bottom and side thoroughly with fork. Bake at 475° for 8-10 minutes. For two-crust pie: turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry ½ inch from rim of pan. Roll second round of dough.

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Steps. In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute. Unbaked Pie Crust: Fill and bake as directed in the pie recipe.

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Transfer the rolled crust to the pie plate. Remove one side of the wax paper, invert the crust into the pie dish, and slowly, carefully remove the top sheet of wax paper. If necessary, use a sharp knife or pastry cutter to trim excess crust around the perimeter of the pie plate. Step 4. Fill the pie with your filling.

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Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

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Divide the dough in half. Gather each piece into a rough disk. Smooth the disks; it's OK if they have a few cracks in the surface. Smooth their edges by running the disks along a floured surface like a wheel. Wrap the crusts in plastic or your favorite reusable storage wrap. Chill for 30 minutes, or up to overnight.

Betty Crocker Pie Crust Mix 311g

Add buttermilk and stir with a spatula or spoon until it starts to come together. Dump mixture out onto a clean surface and mix with your hands until it holds its shape. Shape into disks. Divide and shape into two disks and wrap in plastic wrap. Chill completely. Chill in the fridge for at least 1 hour before using.

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Steps. 1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2.