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Pie Crust

Pie Crust

How to Make a Basic Pie Crust



Watch more How to Bake Pies videos:

A tender, flaky crust is what separates a good pie from a great one. Here’s how to make the leap.

Step 1: Mix flour and shortening
Whisk the flour and salt together in a bowl. Add the shortening, and with a dough blender, or in a food processor, cut the shortening into the salted flour until the mix is full of crumbly, pea-size pieces.

Step 2: Add water
Drizzle 3 tablespoons of ice-cold water over the dough, and mix it in with a fork until the dough is moistened, adding more water, five or six drops at a time, just until the dough sticks together. Form a ball, split the ball in half, and wrap the two balls separately in plastic wrap. Put them in the refrigerator.

Step 3: Prepare the dough for rolling
After 30 minutes, take one half of the dough out of the fridge and let it sit on the counter for a minute. Dust a flat surface with flour. Put the dough on the flat surface, and flatten the ball with the heel of your hand.

Step 4: Roll
Roll the pin from the center of the dough outward a few times. Pick up the dough and turn it 90 degrees. Once again, roll from the center outward. Repeat twice more, until you’ve turned the dough 360 degrees and have a 9-inch round that is about ¼-inch thick.

Tip
Touch the dough as little as possible. If it sticks to the flat surface or to the rolling pin, dust it with a little more flour. Or, roll it between two sheets of wax paper.

Step 5: Put in pie plate
Carefully pick up the crust and place it in the pie plate. Trim off the excess dough so the crust fits inside the plate.

Tip
To ensure you end up with a crispy crust, bake it for five to eight minutes at 400 degrees Fahrenheit before you add the pie filling. But leave it raw if you plan to add a top crust to the pie.

Step 6: Add top crust
Add your pie filling. Set the pie aside, and take your second ball of dough out of the fridge. Leave it on the counter for a minute or two, and then roll it out. When it’s the right size and shape, cover the filling with it.

Step 7: Finish and bake
Tuck the edges of the top crust under the edges of the lower crust, and press together with your fingers. With a sharp knife, cut five vents into the center of upper crust to create a star shape, or use a fork to pierce a decorative pattern in the center. Bake your pie according to your recipe.

Did You Know?
General Mills executive Marjorie Child Husted created the Betty Crocker character in the 1930s as the personification of the ideal housewife.

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Pie Crust

Betty’s Fabulous Pecan Pie–40-Year-Old Recipe!



Betty makes her one-and-only favorite 40-year-old pecan pie recipe. I think you’re going to *love* this one!

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Fabulous Pecan Pie–40-Year-Old Recipe!

9-inch unbaked pie crust
1 cup dark corn syrup
3/4 cup sugar (In my demonstration, I said 1 cup sugar, but 3/4 cup sugar is better.)
2 tablespoons flour
1 teaspoon salt
2 eggs
1/2 cup evaporated milk
1 cup pecan halves
1 teaspoon vanilla extract

Heat the oven to 375 degrees. In a medium to large mixing bowl, mix together 3/4 cup sugar, 1 cup dark corn syrup, 2 tablespoons flour, and 1 teaspoon salt. Beat in 2 eggs, one at a time. Add 1/2 cup evaporated milk, 1 cup pecan halves, and 1 teaspoon vanilla extract, and mix well. Pour the mixture into the unbaked pie crust. Cover the edges of the crust with aluminum foil (cut in appropriate strips) to avoid over-baking the fluted crust. Bake 40 minutes, or until a toothpick inserted in the middle comes out clean.

This is my all-time favorite pecan pie. I wouldn’t think of trying to improve on it!

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NEW Cookbook:  “Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014

Also available:  “The Betty’s Kitchen Collection:  Second Edition” (c) 2013

*Both can be ordered from or

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Betty’s Website:  

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Other places to watch Betty’s Kitchen:

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Pie Crust

Betty’s Basic Pie Crust Making



Have you ever wanted to serve a pie that is in a homemade crust, but you were intimidated to actually attempt making the crust? Let Betty help you through the procedure–step by step. It’s not hard!

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Basic Pie Crust Making

1 package pie crust mix [I used Betty Crocker brand, which can make 2 crusts. For one crust, use 1/2 the mix (1 1/3 cups), plus 2 tablespoons and 2 teaspoons ice cold water]

Set aside a 9-inch Pyrex pie place for receiving the crust. Place the 1/2 package of the pie crust mix in a medium to large mixing bowl. Add 2 tablespoons and 2 teaspoons of very cold water. I let water sit with ice cubes in it for a while before making the crust. Now, use a fork to blend the crust mix and water together until it forms a ball. Cut off two pieces of waxed paper for rolling out the crust into a circle. Place one piece of waxed paper on the counter, and sprinkle a small amount of flour evenly over it. Next, take the ball of dough and stretch it out into the largest circle you can make that is equally thick all across. Place the dough on top of the floured waxed paper. Lightly flour the top of the dough. Spread it around evenly. Place the second piece of waxed paper on top of the floured dough. Grip the two pieces of waxed paper together at the bottom end and pull toward you, letting the end fit tightly between you and the counter. Hold it tight, while you roll the dough. With a rolling pin, roll the dough from the center outward, also diagonally, and side to side, until you have a nicely formed circle that is larger that your pie plate all around by about an inch. Now, carefully peel off the upper piece of waxed paper from the rolled-out dough. Spread a very small amount of flour on top of the circle of dough, and replace the waxed paper temporarily. Turn the whole thing over, and repeat the process on the other side, with the second piece of waxed paper. Now, go back to the first side and completely remove the waxed paper and set it aside. Pick up the circle of dough by holding the sides of the waxed paper at the center, so that the dough folds in half. Place the dough (folded in half) at the center of the pie plate, and unfold it, so that the circle of dough covers the pie plate properly. Use your hands to get the dough firmly pressed around the circular edge and up the sides of the pie plate. Use kitchen shears to cut off excess dough all around the outer edge of the pie plate. Now, fold under an equal amount of dough all around the outer edge of the pie plate. Crimp the outer edge into a pleasing, fluted design. Your pie crust is now ready to receive pumpkin, pecan, or other cooked pies. For a cream pie, prick the bottom and sides of the prepared crust and bake it in the oven, according to your package instructions (about 5 to 8 minutes at 400 degrees).

You will be really pleased at your results if you follow the instructions carefully. It is quick , and it will be easy after you make the crust a couple of times. Please try it!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

NEW Cookbook:  “Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014

Also available:  “The Betty’s Kitchen Collection:  Second Edition” (c) 2013

*Both can be ordered from or

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Betty’s Website:  

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other places to watch Betty’s Kitchen:

Facebook:  

Pinterest:  

Twitter:  

Google+:  

ifood.tv:  

Roku:  

read more
Pie Crust

Corned Beef Hash



Get the full story! Visit to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

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Pie Crust

Appetizer recipes: How to make Mediterranean pinwheel appetizers


Need an elegant appetizer recipe that’s easy to make and won’t break the bank? Lauren Chattman from Pillsbury shows us how to make two different variations of pinwheel appetizers – one with Mediterranean flavors and another with good ole’ bacon and cheddar cheese.

Appetizer recipes: How to make Mediterranean pinwheel appetizers

Mediterranean Crescent Pinwheel Appetizers Recipe
1. Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8×5-inch rectangle.

2. Arrange 1/4 of prosciutto slices over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture over prosciutto on each rectangle. Sprinkle with basil.

3. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place cut side up on sprayed cookie sheets.

4. Bake at 375°F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.

Bacon-Cheddar Pinwheel Appetizers Recipe
1. Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12×4-inch rectangle, firmly pressing perforations to seal.

2. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions.

3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

4. Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

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