Betty Crocker Pie Crust Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 3/4 cup shortening
- 6-8 tbsp cold water
- 1 large egg yolk
- 1 tsp white vinegar
Instructions
- In a large bowl, whisk together flour and salt.
- Cut in shortening with a pastry cutter or two knives until mixture resembles coarse crumbs.
- In a small bowl, whisk together 6 tablespoons cold water, egg yolk, and vinegar.
- Gradually add wet ingredients to flour mixture, mixing with a fork until dough comes together.
- Add more water if needed, 1 tablespoon at a time.
- Turn dough onto a floured surface and knead gently 4-5 times.
- Divide dough into 2 equal pieces and shape into disks.
- Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
- Roll out on a floured surface to desired thickness.
- Use immediately or store in refrigerator for up to 3 days.
Special Notes
This Betty Crocker pie crust recipe creates a flaky, tender crust that's perfect for both sweet and savory pies. The combination of shortening and the egg yolk creates a rich, flavorful crust that's easy to work with. The key is to keep the shortening cold and not overmix the dough. The vinegar helps tenderize the crust and prevents it from becoming tough. This recipe makes enough for a double-crust pie or two single-crust pies. The dough can be made ahead of time and stored in the refrigerator for several days. This crust is perfect for beginners and produces professional-quality results.