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Betty Crocker Pie Crust Mix, 2 Flaky Crusts
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Betty Crocker Pie Crust Mix, 2 Flaky Crusts
11 oz:format(webp)/www.instacart.com/assets/checkout/quality_guarantee/ribbon-a93eef7e76db2d7610608da27c5a9f5cb489ba37932c9624309ea1756817018e.png)
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About
Highlights
Egg Free
Fish Free
Peanut Free
Shellfish Free
Soy Free
Treenut Free
Details
Betty Crocker Pie Crust mix makes two quick and easy pie crusts. Flaky and delicious every time.
• 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
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Corn Starch, Salt, Corn Syrup Solids, Sodium Caseinate, Dipotassium Phosphate, Color Added.
Directions
You will need: 1/3 cup cold water. Making 9-inch two-crust pie 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 inch 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 degrees 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 pork, 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 pork, 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 (so not press on rim). Bake, or fill and bale as directed above. High altitude (3600-6500 ft); For baked crust, heat oven to 475 degrees F. Unbaked crust and two-crust pie, follow high altitude directions in your favorite recipe.
Warnings
Contains wheat and milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 7g11%
- Saturated Fat 3.5g18%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 140mg6%
- Total Carbohydrate 9g3%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 1g
Highlights
Egg Free
Fish Free
Peanut Free
Shellfish Free
Soy Free
Treenut Free
Details
Betty Crocker Pie Crust mix makes two quick and easy pie crusts. Flaky and delicious every time.
• 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
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Corn Starch, Salt, Corn Syrup Solids, Sodium Caseinate, Dipotassium Phosphate, Color Added.
Directions
You will need: 1/3 cup cold water. Making 9-inch two-crust pie 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 inch 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 degrees 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 pork, 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 pork, 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 (so not press on rim). Bake, or fill and bale as directed above. High altitude (3600-6500 ft); For baked crust, heat oven to 475 degrees F. Unbaked crust and two-crust pie, follow high altitude directions in your favorite recipe.
Warnings
Contains wheat and milk ingredients.
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