Betty Crocker's Pie Crust

The Lemon Chiffon Pies I made yesterday could also be placed into a regular pastry crust.  I have tried many different pie crust recipes but they all have the same four ingredients, just made in different quantities.  However, the crust that I keep going back to time-after-time is the one in my Betty Crocker Cook Book.  A cookbook my husband and I received as a wedding present 30 years ago this October!
The hard cover and back are both missing and pages are falling out.  Really this is all due to just two of my faithful, stand-by recipes I always use this cookbook for, my pie crust and pancake recipes.  These are THE BEST recipes!!!  I even have the page numbers memorized, no not marked with a paper clip or bookmark or anything, I literally have the page numbers memorized; pie crust pg 289 and pancakes pg 197.  You would think I would have these two recipes memorized too if I have used the same ones for 30 years!  No, not so, just something I don't clutter my brain with.  Brain space is precious as we approach 50!  Seriously!  The page numbers are enough!  Although, you would think after all these years I would have at least written them down on recipe cards to save my pour Betty Crocker Cook Book.  Maybe I'll do that when I am finished with this!

Note:  I actually use the recipe below when making a one crust pie for my Pampered Chef deep dish pie stones.

From my Betty Crocker Cook Book copyright 1978:

8 or 9 Inch Two-Crust Pie

2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
(I use 2/3 cup plus 2 T Butter Flavored Crisco)
2 cups all-purpose flour
Note: If using self-rising flour, omit salt.  Pie crusts made with self-rising or whole wheat flour differ in flavor and texture from those made with all-purpose flour.
1 t salt  (I only use 1/2 t since the Butter Flavored Crisco is salty)
4 to 5 Tablespoons cold water
(I use a measuring cup filled with ice and water, not just water from the tap)
(I also add 1 T granulated sugar but the Betty Crocker Recipe does not call for it)

Cut shortening into flour and salt until particles are size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary)

(I use a pastry blender, and haven't ever had to add the extra 1-2 teaspoons water.  However, I live in a very humid climate in the summer and somewhat humidity in the winter.  The amount of water you use each time you make this recipe will vary.  I always use at least 3 tablespoons, usually 4 max, but I have had to add 5 tablespoons on very rare occasions.)

 

Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.

(For Two-Crust Pie, divide pastry into halves and shape into 2 rounds.)  Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin.  Fold pastry into quarters; ufold and ease into plate, pressing firmly against bottom and side.

 

(I use a Pampered Chef pastry mat when rolling out my crust.)

 

 

 

For One-Crust Pie: Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll pastry under, even with plate; flute (see page 291).  Fill and bake as directed in recipe.

For Baked Pie Shell: Heat oven to 475 degrees.  Prick bottom and side thoroughly with fork.  Bake until light brown, 8 to 10 minutes; cool.

For Two-Crust Pie: Turn desired filling into pastry-lined pie plate.  Trim overhanging edge of pastry 1/2 inch from rim of plate.  Roll other round of pastry.  Fold into quarters; cut slits so steam can escape. Place over filling and unfold.  Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll top edge under lower edge, pressing on rim to seal; flute (see page 291).  Cover edge with 2 to 3 inch strip of aluminum foil during last 15 minutes of baking.  Bake as directed in recipe.  

Note:  If possible, hook fluted edge over edge of pie plate to prevent shrinking and help pastry retain its shape.

Page 291 fluting pictures:

Ruffle

Pinch

Fork

Spoon Scallop

Cutouts

 

I have my own way that is sort of like the "Pinch".

Whole Wheat Pastry:  Prepare filling before preparing pastry.  Substitute whole wheat flour for the
all-purpose flour or substitute stone-ground whole wheat flour for half of the all-purpose flour.  Fold rolled pastry in half instead of into quarters.

There are TWO SECRETS to a good pie: 1) Do not over work your pastry dough when you are initially mixing it.  2) Once I have rolled my pastry out, I do not use the extra dough and re-roll another crust for a pie.  The dough will become too tough.

Besides, if you have left over crust here is something else you can do!  Take any left over pastry dough, roll out, cut into strips and sprinkle with cinnamon and sugar, then bake.  These are great little snacks with a cup of coffee, hot cocoa or tea.





Or, you could put them on top of ice cream!  Also, I make an apple pie that actually calls for raw pastry dough to be cut into 1 inch squares and mixed with cinnamon, sugar, flour and pecans as a pie crumbly topping, placed on top of the raw apples and then baked!

 

I'll save that recipe for another blog!