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Betty Crocker™ Pie Crust Mix
Betty Crocker™ Pie Crust Mix - Front

Betty Crocker™ Pie Crust Mix

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Betty Crocker Pie Crust mix makes two quick and easy pie crusts. Flaky and delicious every time.

About This Item

  • PIE CRUST MIX: Bake up to two delicious, flaky pie crust with this mix
  • QUICK AND EASY: Go from the bowl to the oven in minutes by simply adding water
  • ENDLESS OPTIONS: Visit BettyCrocker.com for creative recipes the whole family will love
  • HOMEMADE TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker
  • CONTAINS: 11 oz
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Ingredients

Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Palm Oil, Corn Starch, Salt, Corn Syrup Solids, Sodium Caseinate, Potassium Phosphate, Color Added.

Allergy Information

CONTAINS WHEAT AND MILK INGREDIENTS.

Nutrition Facts

Serving Size
1/8 of 9" crust (20g mix)
Amount Per Serving As Packaged Calories
110
% Daily Value
Total Fat  7g9%
Saturated Fat  3.5g18%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  140mg6%
Total Carbohydrate  10g3%
Sugars  0g
Protein  1g
Iron  0.5mg2%
Not a significant source of Vitamin D, Calcium, and Potassium

Prep Instructions

Making 9-inch Two-Crust Pie
You will need:
1/3 Cup Cold Water
Instructions:
1. Stir Pie Crust Mix and cold water until pastry forms a ball; divide in half. Shape into 2 flattened rounds on lightly floured surface.
2. Roll out bottom crust 2 inches larger than upside-down 9-inch pie plate Fold in half; place in pie plate. Unfold and fit into plate, pressing firmly on bottom and side (do not stretch).
3. Roll out top crust, fold in half and place over filling. Unfold and trim overhanging crust 1 inch from rim of plate. Roll top edge under lower edge, pressing on rim to seal. Flatten with fork, or pinch to make decorative edge. Cut slits so steam can escape.
4. Cover edge with foil. Bake as directed in your favorite recipe, removing foil during last 15 minutes.
Making 9-inch One-Crust Pie: Heat oven to 450°F. Use 1 1/3 cups pie crust mix and add 2 tablespoons plus 2 teaspoons cold water. Prepare as directed in steps 1 and 2 above. Fold edge of pastry under, even with rim of plate; flatten with fork, or pinch to make decorative edge. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until golden brown. Cool before filling.
Unbaked Crust: Fold edge of pastry under, even with rim of plate; flatten with fork, or pinch to make decorative edge. Do not prick. Fill and bake as directed in your favorite recipe.
No-Roll Directions (Baked or Unbaked Crust): After preparing pastry for one pie crust, shape into a smooth ball. Place in center of 9-inch pie plate; press evenly on bottom and side (do not press on rim). Bake, or fill and bake as directed above.
High Altitude (3500-6500 ft): For Baked Crust, heat oven to 475°F. For Unbaked Crust and Two-Crust Pie, follow high altitude directions in your favorite recipe.