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Learn how to make the perfect pie crust with this easy pie crust recipe. Quick, simple steps for a flaky, delicious crust every time!
Learn how to perfect a two-crust pie, how to blind bake a crust, and even how to store pie crust...because there's no such thing as too much of a good thing. Make your kitchen the home of perfect pies with crusts that make everyone around your table cut more than one slice per serving.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
An easy, single pie crust recipe when you only need one pie! It turns out beautifully golden and flaky every time!
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 the original book.
Betty Crocker Pie Crust. By KSmitherman. This All-American pie crust recipe makes that classic, old-school pastry that will give any filling that yum-tastes-like-Grandma-made-it touch.
Betty Crocker's best apple pie recipe starts with a well-made crust. The crust's role isn't only to hold the filling and provide a pleasant, flaky contrast to the soft, sweet apples. Here's the pie crust recipe from the 1950 Picture Cookbook: