Betty Crocker Pie Crust Mix

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Tips From The Betty Crocker Kitchens

  • tip 1 For tender, flaky crusts, choose heat-resistant glass pie plate or aluminum pie pans with a dull finish. Shiny pie pans are not recommended because they reflect heat, causing a soggy bottom crust.
  • tip 2 The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping and then sweep the excess off the top with the flat edge of a butter knife.
  • tip 3 Pricking the bottom and side of pastry thoroughly with a fork prevents crust from puffing while baking.
  • tip 4 Overworking the pastry dough will make it toughhandle it as little as possible.
  • tip 5 To flute pastry, place thumb and index finger about 1 inch apart on outside of raised edge. With other index finger, push pastry toward outside, continuing around edge, repeating motion, to form decorative edge.

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Impossibly Easy Cheeseburger Pie Recipe

It may seem as though making this recipe is pure kitchen magic, but its the dishs down-to-earth goodness that keeps people coming back to this easy cheeseburger pie recipe year after year. No wonder its a top-rated favorite among thousandsyes, thousands!of home cooks.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Total TimeCuisineCalories

  • Cool pie about 1 hour or until completely cooled on cooling rack before cutting. Sprinkle with powdered sugar just before serving.
PERFECT BAKED PIE CRUST RECIPE – BETTYCROCKER.COM

FromTotal Time

  • Bake 8 to 10 minutes or until light brown cool on wire rack.
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From

  • Bake about 25 minutes or until knife inserted in center comes out clean.
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How To Easily Work The Butter Into The Flour

Crumbling butter into flour and other dry ingredients is a common step in many baking recipes, yet it is surprisingly more complex than the simple instruction might make you think.

The trouble is that the butter never seems to want actually to mix with the flour, and if you don’t persevere, you will probably think that it will just never work.

However, the trick is to be constantly pressing, crumbling, and forcing the butter into the flour. You are trying to submerge and coat the flour particles in butter utterly, and that takes a good amount of force to really work.

If you are having trouble or don’t feel like getting butter and flour underneath your fingernails, you can use a pastry cutter or even just two forks with the tines pressed into each other. Either tool will allow you to put sufficient force into the butter and get it all crumbled together.

It might look like nothing is happening, but keep working at it, and it will eventually start to crumble together and form into a ball.

Betty Crocker Pie Crust Recipe

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Pie crusts are one of those things that most people think of as being way too complicated or tricky to make at home, especially when there are always loads of pie crusts of all types available pre-made.

However, making a single pie crust for a pie, is so incredibly easy to do at home. The only thing that you need to keep in mind is the temperature of every ingredient if you let your water or your shortening warm up too much while working it, you will end up with a pasty, dripping dough that wont work for anything.

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and let cool. Make crust. Classic CriscoPieCrust Single Crust 9 inch pie plate 1 1/3 c

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Baking The Betty Crocker Pie Crust

Betty Crocker Pie Crust Mix 11oz 311g

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. The weights ensure that the crust holds its shape during baking and doesn’t slump in the pan or bubble up.

Chill the crust in the fridge for 10 minutes while the oven is heating up.

Place into the preheated oven. Bake until the edges of the pie are just turning golden brown, not anymore.

Remove the crust from the oven and remove the pie weights and the paper.

If you’ll be baking the crust once it’s filled return the pie to the oven and bake the crust until the bottom is just beginning to color, around another 6 to 8 minutes.

If you’re making a cream pie or refrigerated pie, you must bake it until the entire crust is golden brown, about 15 minutes longer. Remove and cool completely, then use in your recipe as directed.

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How To Make Betty Crocker Pie Crust

  • In medium bowl, mix flour and salt.
  • Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas.
  • Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl .
  • Gather the pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable.
  • This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If it is refrigerated longer, let the pastry soften slightly at room temperature before rolling it out.
  • Using a floured rolling pin, roll pastry on lightly floured surface into a circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate.
  • Unfold or unroll pastry and ease into pie plate. pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. You can also lightly poke the bottom of the pastry in the pie plate with a fork. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate.

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