Back To Betty - Betty Crocker's 1950 Piecrust Recipe - Double Crust

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.

This is pretty much the standard crust for all Betty Crocker 1950 pie recipes. Every once in a while a recipe will have a note about altering the crust - be on the lookout for these if you are using the book for pie.

I've given you the actual photos from the book so that you can see the method - but in case you cannot easily read the ingredients here they are as well:

9 inch pie

• 2 cups flour
• 1 tsp salt
• *2/3 cup shortening
• 4 tbsp. water

8 inch pie

• 1 1/c cups flour
• 3/4 tsp salt
• *1/2 cup shortening
• 3 tbsp. water

You will notice there is an asterisk by the shortening * - it is because there is a special note in the recipe about adding 2 tbsp more shortening if you are using shortening that is hydrogenated. I always do this. I think it's because hydrogenated shortening is "pre-creamed" and that changes the density the shortening and the ratio of shortening to flour. If I'm wrong I'm sure someone here on the blog will enlighten me in the comment section :-)

If you would rather use my personal piecrust recipe that uses 1/2 butter and 1/2 shortening click here.

Comments

[Joan Montgomery]

My Grandmothers original Betty Crocker Cook Book was given to me as a wedding present in 1963. My Apple Pie was a top winner as we lived in Washington State where the most delicious Apples are grown.