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Grandma Velna and Betty Crocker's Pie Crust

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“This is a single pie crust recipe for one 9 inch pie crust from Betty Crocker The key is rolling the crust between the wax paper so as to not dry it out by adding flour. We use the butter-flavored shortening. That allows for the flakiness of the crust and the yummy flavor of butter. Also, when baking the pie, I suggest covering the crust with aluminum foil until 10 minutes before the pie is done. That helps keep the crust from burning.”
READY IN:
15mins
SERVES:
1
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Mix dry ingredients.
  2. 2. Cut the shortening into the dry ingredients with a pastry cutter,
  3. 3. Sprinkle in the cold water one tablespoon at a time, mixing with a fork, till all the flour and shortening is moistened.
  4. 4. Gather and roll into a ball.
  5. 5. Place it on top of a piece of wax paper, about 1.5 feet in length.
  6. 6. Press down slightly and cover with another piece of wax paper. NOTE: The wax paper is key to this recipe. It allows you to roll out without having to add flour.
  7. 7. With rolling pin, roll dough out, from center to the outside, creating a circle.
  8. 8. Remove the top piece of wax paper. Flip over the crust dough onto the pie pan.
  9. 8. Press into the pie pan and form the crust.
  10. You can cover and refrigerate to use for a pie later. Great with sweet or savory pies.

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