Betty Crocker's Two-Crust Pie Recipe: Flaky Lattice Crown Over Creamy Filling

Betty Crocker’s two-crust pie recipe delivers the perfect marriage of flaky lattice crust and creamy filling—every slice is a testament to classic American baking.

The secret lies in a precise crust technique: chilled butter and ice water create layers that stay tender while baking, while the lattice pattern adds visual elegance and ensures even browning.

I’ve perfected this method over years of testing, and the result is a pie with crisp edges, a golden crown, and filling that’s rich yet light.

The lattice design isn’t just decorative—it’s functional. By weaving strips of dough over the filling, you create a sturdy yet airy top that prevents sogginess while allowing steam to escape. This method works for any filling: fruit, custard, or even savory options like chicken pot pie.

The key is patience—rolling the dough evenly and letting it rest ensures it holds its shape under the oven’s heat, delivering that signature flaky texture Betty Crocker fans expect.

What sets this recipe apart is the balance of technique and simplicity. You’ll achieve a creamy filling that stays thick and velvety, never watery, thanks to a cornstarch slurry that thickens as it bakes.

The crust, meanwhile, develops a deep golden color with just the right crispness—no pale, floury edges here. Each bite combines the buttery richness of the crust with the smooth, flavorful filling, making it a showstopper for holidays or family dinners.

Whether you’re baking for a special occasion or just craving a homemade dessert, this recipe delivers professional-quality results with straightforward steps. The lattice crown isn’t just a design choice—it’s the hallmark of a pie that looks as impressive as it tastes. Let’s get started on creating your perfect slice.

Ingredients for betty crocker two crust pie

Six ingredients for the crust, six for the filling—just the essentials to create Betty Crocker's iconic two-crust pie.

The butter matters most here. European-style butter from Land O’Lakes or Plugrá delivers the best flavor and flakiness, but any cold, high-fat butter works. Keep it frozen until ready to cube—this prevents melting and ensures those perfect layers. The ice water is non-negotiable; tap water won’t give you the same tender result. For the flour, King Arthur or Gold Medal brands are my go-to—they bake evenly without graying. If your kitchen’s humid, chill the dough for an extra 30 minutes before rolling.

No cold butter? Freeze your butter cubes for 15 minutes before mixing. Short on evaporated milk? Whole milk plus 1 tbsp heavy cream mimics the richness. The cornstarch can be swapped for arrowroot powder at the same amount, though it may thicken slightly differently. For a tangier filling, add 1 tsp lemon zest. The cinnamon should be fresh—ground spices lose potency quickly. If you’re making a savory pie, omit the vanilla and lemon, then boost the salt to 1 tsp and add 1 tsp dried thyme.

The crust dough can be rolled out and shaped 2 days ahead, then wrapped in plastic and refrigerated. For the filling, mix the cornstarch slurry first—it thickens as it cools, so add it to the warm milk mixture immediately. Store the unbaked pie in the fridge for up to 24 hours—this actually improves flavor as the dough rests. Once baked, it keeps at room temperature for 3 days or frozen for 3 months. Reheat slices at 350°F for 5 minutes to restore crispness.

Step-by-step instructions for Betty Crocker's two-crust pie

Here's how to create a golden lattice crust over a velvety filling—every layer matters.

In a large bowl, combine the 4 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently just until the dough comes together.

Turn the dough onto a lightly floured surface and knead lightly 4-5 times until smooth. Divide into two equal portions, flatten into discs, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days). Chilling prevents shrinking and ensures flaky layers. The dough should be firm but not rock-hard when ready to roll.

In a medium saucepan, whisk together the 1 cup evaporated milk, 1 cup heavy cream, 0.75 cup granulated sugar, 0.25 cup cornstarch, 1 teaspoon ground cinnamon, 0.5 teaspoon salt, and 1 tablespoon vanilla extract. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (3-5 minutes).

Remove from heat and stir in the 1 tablespoon lemon juice immediately. Let cool completely to room temperature before filling the pie. The filling should be thick enough to hold its shape when dropped from a spoon but still pourable. If it thickens too much while cooling, whisk in 1-2 teaspoons ice water to restore consistency.

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about 1/8-inch thick). Transfer carefully to a 9-inch pie dish, trimming excess dough. Press gently to create a 1/2-inch rim around the edges. Prick the bottom and sides with a fork to prevent bubbling.

Spread the cooled filling into the prepared crust, leaving a 1/2-inch border at the edges. Brush the rim with ice water using a pastry brush. This will help the top crust adhere beautifully.

Roll out the second dough disc into another 12-inch circle. Using a sharp knife or pizza cutter, cut the dough into 12 strips (about 1/2-inch wide). Arrange 6 strips horizontally across the pie, spacing them 1/4-inch apart. Fold back every other strip, then unfold to create a classic lattice pattern. Repeat with the remaining strips vertically.

Press the edges of the lattice onto the bottom crust to seal completely. Brush the top with ice water and sprinkle with a pinch of granulated sugar for extra browning. Bake for 40-45 minutes until the crust is deep golden brown and the filling is bubbly. Rotate the pie halfway through baking for even browning.

Remove from the oven and let cool for 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny pie. The lattice should be crisp and golden, while the filling remains creamy with just a slight wobble in the center.

Slice into 6 equal wedges and serve warm. The contrast between the flaky, buttery lattice and the velvety cinnamon filling makes every bite perfect. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices in a 350°F oven for 10-15 minutes to restore freshness.

Essential equipment for this dish

Pie Dish Essentials

Start with a 9-inch glass or ceramic pie dish—glass conducts heat evenly for a golden crust, while ceramic adds extra crispness. I prefer Pyrex for its durability and even baking.

Avoid dark-colored dishes; they absorb heat and can burn the crust. For lattice perfection, a dish with a slightly sloped rim helps strips adhere better. 🧑‍🍳

Rolling Tools

A 12-inch rolling pin is ideal for flattening the dough to 1/8-inch thickness—I use a marble or granite pin for even pressure. For precision, a pie crust roller (like the OXO Good Grips) ensures consistent thickness without tearing.

Keep your tools chilled in the freezer for 10 minutes before rolling to prevent sticking. A dough scraper (such as KitchenAid) helps transfer delicate lattice strips without breaking them.

Precision Cutting

For the lattice, a sharp pizza cutter or bench scraper creates clean 1/2-inch strips. I recommend Mercer Culinary Genius for its razor-sharp blades. A pastry brush (like West Bend) is essential for brushing the crust edges with ice water—this creates a seal that prevents filling leaks.

Keep a small bowl of ice water nearby for quick dabs between strips. A metal ruler helps maintain even spacing between lattice lines.

Baking Gear

An oven thermometer (such as Thermoworks) ensures your oven stays at 375°F—many ovens run hot or cold. A pie cooling rack prevents sogginess by allowing air circulation underneath.

For extra browning, I use a light-colored metal pie pan (like Wilton) as a baking shield—place it over the lattice for the last 10 minutes of baking. A kitchen timer prevents overbaking; set it for 40-45 minutes and rotate the pie halfway.

Finishing Touches

A fine-mesh sieve dusts granulated sugar evenly over the lattice for caramelization. For presentation, a pie server with a sawtooth edge creates clean, professional slices. Store leftovers in an airtight container with parchment paper between layers to maintain crispness.

A pastry bag with a plain tip helps drizzle extra filling or whipped cream for garnish. 💫

Frequently asked questions