Per request, this is a picture of the recipe from a 1970 Betty Crocker cookbook for pie crust
by SocialChefMark
2 Comments
sleepingbeardune
I have an old Betty Crocker book, and this is the recipe I’ve been using forever; it’s simple and good. I’ve never been able to make it work with that little ice water, though. I usually just put some into a two cup measuring thing and spoon it out until the dough *just* holds together, being careful not to work it more than absolutely necessary. With that adjustment, it’s a good recipe.
mondotomhead
I’ve used this recipe for the past 50 years! Comes out flakey every time. I, too, use more water than called for and not even ice water. Just cold water from the tap. None of the finicky-ness of using butter and keeping everything cold either.
2 Comments
I have an old Betty Crocker book, and this is the recipe I’ve been using forever; it’s simple and good. I’ve never been able to make it work with that little ice water, though. I usually just put some into a two cup measuring thing and spoon it out until the dough *just* holds together, being careful not to work it more than absolutely necessary. With that adjustment, it’s a good recipe.
I’ve used this recipe for the past 50 years! Comes out flakey every time. I, too, use more water than called for and not even ice water. Just cold water from the tap. None of the finicky-ness of using butter and keeping everything cold either.