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Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than or inch tart pan.

Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe. Mix flour and salt in medium bowl. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate.

Unfold and ease into plate, pressing firmly against bottom and side. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. For tart, trim overhanging edge of pastry even with top of tart pan. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. Two-Crust Pie: Mix 2 cups flour and 1 teaspoon salt in medium bowl. Sprinkle with 4 to 6 tablespoons cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl 1 to 2 teaspoons more water can be added if necessary.

Betty Crocker Bisquick Impossibly Easy Pies: Pies that Magically Bake Their Own Crust

Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Spoon desired filling into pastry-lined pie plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Continue as directed in pie or tart recipe. Expert Tips. You can taste the difference! Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour. If you want, you can use self-rising flour. Just be sure to leave out the salt! We Also Love. Asparagus and Prosciutto Rustic Tart.

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Betty Crocker The Big Book of Pies and Tarts by Betty Crocker Editors, Paperback | Barnes & Noble®

Classic Chicken Pot Pie. Chocolate Cream Pie. Scrumptious Apple Pie. Try These Next. Simple Popovers. Baked Crescent Churros. Pizza Crust. Peachy Custard Dessert. Overnight Danish Twists.

Rate and Comment. This recipe is perfect! My mom has used this recipe for years and now I use it. For some reason, I find the need to use the two-crust pie for the bottom layer and then make the two-crust pie again for the top. My Grandmother and Mother used this recipe.. I can not use any other recipe.. The crust are amazing Betty Crocker recipes WIN!!! This IS the best!!

Rachel Saunders

I have used this recipe for many, many years - over 40! I do not make any changes.


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I use a pastry cutter, not knives. Add the water 1 tablespoon at a time. Sometimes you do not need as much water as it says. As everyone says in their reviews, do not over work the dough. Roll it gently with as little flour as necessary to prevent sticking. Roll around the edges gently to try to close up cracking as it occurs. This new edition of 'Betty Crocker Cooking Basics' is just what you need. Inside, you'll find easy recipes for all your favorites, including crowd pleasers like Guacamole, Meat Loaf, Pad Thai and Strawberry Shortcake.

For each recipe, illustrated techniques and goof-proof instructions guid you step by step to delicious results - even if you're a total kitchen beginner. You also get lots of helpful kitchen tips, tricks and information that take the mystery out of meal preparation. Here's everything you need to start cooking with confidence.

A collection of new slow-cooker recipes shares ideas for entertaining and seasonal meals, and includes instructions on how to prepare such options as Savory Beef Short Rib Dinner and Garlic Chicken with Italian Beans. Filled with a vast array of fast, family-pleasing meals, this cookbook features recipes, accompanied by full-color photographs, that can be ready in 30 minutes or less and includes tips, techniques, advice and more. The complete compendium of pies, both sweet and savoryIf you love pies, you'll love Betty Crocker The Big Book of Pies and Tarts with its collection of delicious recipes.


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This book is overflowing with pies of every type including fruit pies, creamy and chilled pies, mini pies and tarts, and savory pies. You'll find everything you want right here. Whatever your fancy, you'll find the pie here. Features more than pie recipes using both frozen or from-scratch crustsIllustrated with more than full-color photographs of prepared dishesIncludes an introductory section on pie-baking basics with advice on creating perfect pastry crusts, freezing and storing pies, and decorating crustsIf you love pie—for dinner, dessert, or any other time of day—Betty Crocker The Big Book of Pies and Tarts is the ultimate pie lover's cookbook.

A facsimile edition of the classic cookbook for children, first published in , offers step-by-step recipes for snacks, party foods, breads, main dishes, salads, vegetables, and desserts, with suggested menus and advice on preparing and serving.

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Reproduction of the original edition.