Desserts
Betty Crocker’s two-crust pie recipe delivers the perfect balance of flaky, golden lattice layers that stay crisp even after hours of serving. This classic technique transforms any pie—apple, cherry, or pecan—into a showstopper with minimal effort and maximum impact.
The secret lies in pre-baking the bottom crust just enough to prevent sogginess while keeping it tender, then topping it with a lattice that creates stunning visual contrast.
What sets this recipe apart is the professional finish: the lattice pattern not only looks elegant but also bakes evenly, ensuring every slice has that signature crispy texture.
Using Betty Crocker’s pre-made crusts (or your own homemade version) simplifies the process without sacrificing quality, making it ideal for both beginners and seasoned bakers. The filling—whether fruit-based or custard—absorbs perfectly into the lattice, creating a harmonious blend of textures.
By the time it emerges from the oven, you’ll have a pie with a perfectly browned crust, tender filling, and those iconic diamond-shaped lattice windows that stay crisp all night.
The aroma alone will have everyone gathering around the table, while the visual appeal makes it perfect for holidays or special occasions. This is the kind of pie that tastes like a bakery masterpiece but comes from your own kitchen.
Ready in about 50 minutes from start to finish, this recipe is designed for reliability—no more soggy bottoms or uneven baking. Whether you’re making a traditional fruit pie or experimenting with savory variations, the two-crust lattice technique ensures professional results every time. Let’s get baking!
Ingredients for betty crocker two crust pie
Golden lattice layers need just these 13 ingredients for a bakery-style pie every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Classic Pie Crusts 🥧 | 2 whole | Pre-made, refrigerated or frozen |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for lattice |
| All-Purpose Flour 🌾 | ¼ cup | For brushing lattice |
| Granulated Sugar 🍚 | ¼ cup | For dusting lattice |
| Egg Wash 🥚 | 1 whole | 1 egg beaten with 1 tbsp water |
| Pie Filling 🍎 | 7 cups | Apple, cherry, or pecan |
| Coarse Sugar 🍚 | 2 tbsp | For sprinkling lattice |
| Vanilla Extract 🌸 | 1 tsp | Optional for filling |
| Lemon Juice 🍋 | 1 tbsp | For fruit fillings |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Cinnamon 🌿 | 1 tsp | Ground, for fruit fillings |
| Cornstarch 🌾 | 2 tbsp | For thickening fillings |
| Heavy Cream 🥛 | ½ cup | For custard fillings |
Betty Crocker’s pre-made crusts are a game-changer. Grab the refrigerated kind from the bakery section—they’re pre-rolled and ready to use, saving time without sacrificing quality. If you prefer homemade, use a 1:2 ratio of butter to flour with ice water for tenderness. King Arthur Flour is my go-to for all-purpose flour when making lattice strips. The butter must be cold—press it into a block and freeze for 15 minutes if it’s soft. For the filling, Muir Glen canned fruit is ideal for convenience, but fresh works too if you’re prepping ahead.
No pre-made crusts? Homemade is totally doable—just use the same ratio and chill the dough for 30 minutes before rolling. Swap the coarse sugar for turbinado sugar if you want extra crunch. For custard fillings, Egg Beaters work in a pinch, but fresh eggs add richness. The lattice technique relies on those strips being cut evenly—use a ruler and pizza cutter for precision. If your filling needs thickening, arrowroot powder works like cornstarch. And if you’re making a savory pie, skip the sugar and add Parmesan cheese to the crust mix.
Pre-bake the bottom crust for 15-18 minutes until golden but not browned—this prevents sogginess. Keep the lattice strips on parchment paper until ready to use. Store any leftover filling in an airtight container for up to 3 days in the fridge. The crusts can be pre-made and frozen for 3 months—just thaw before assembling. Once baked, pies reheat beautifully in a 350°F oven for 10 minutes to restore crispness.
Why You'll Love This Recipe
- No-Fuss Assembly: The two pre-made crusts cut my prep time in half—just roll, fill, and fold. No rolling pins, no pie dish fiddling, just golden layers in under 20 minutes.
- Buttery Crisp Magic: That egg wash? Chef’s kiss. The crust edges turn so flaky and browned, while the sugar-kissed filling stays perfectly gooey. Honestly, it’s the kind of pie that makes you pause mid-slice.
- Weeknight or Holiday: Same recipe works for apple, cherry, or even a savory chicken filling—just swap the filling, keep the crusts. I’ve used it for potlucks, lazy Sundays, and even my kid’s birthday dessert (yes, even on a Tuesday night).
- Budget-Friendly Feast: Two crusts stretch to feed six, and leftovers reheat beautifully. The butter and flour are pantry staples, so you’re not breaking the bank for a showstopper dessert. My secret weapon for stretching grocery dollars.
Step-by-step instructions for golden lattice two-crust pie
Assemble this perfect lattice with crisp edges and tender layers using Betty Crocker's reliable crusts.
Prepare the Bottom Crust and Filling
Preheat your oven to 375°F. Remove one Betty Crocker Classic Pie Crust from the refrigerator and place it on a lightly floured surface. Gently press it into a 9-inch pie dish, using your fingers to shape it evenly against the bottom and sides. Trim any excess dough hanging over the edge with kitchen shears.
In a medium bowl, combine the 7 cups pie filling with the 1 tsp vanilla extract, 1 tbsp lemon juice, 1 tsp cinnamon, and 2 tbsp cornstarch. Stir until the cornstarch is fully dissolved and the filling is smooth. If using a custard filling, gently fold in the 0.5 cup heavy cream at this stage. Pour the prepared filling into the pie crust, mounding it slightly in the center.
Roll and Cut the Lattice Top Crust
Roll out the second Betty Crocker Classic Pie Crust on a lightly floured surface to a 12-inch circle, about 1/8-inch thick. Use a sharp knife or pizza cutter to cut the crust into 12 strips, each about 1-inch wide. I like to make 6 strips that run the full length of the pie and 6 shorter strips for the crosshatch pattern.
Carefully lift the lattice strips and arrange them over the filling in a herringbone pattern, starting with 3 full-length strips spaced about 1/2-inch apart. Press lightly where they overlap the crust edge to seal. The strips should cover the filling completely but leave small openings for steam to escape during baking.
Seal the Edges and Create the Lattice Pattern
Brush the top crust strips lightly with the 1 whole egg wash (the beaten egg with water). Fold back every other strip and press the edges firmly to seal the lattice. Then fold back the remaining strips and press them in place, alternating directions to create the classic woven pattern. Brush the exposed lattice with more egg wash to ensure a golden finish.
Trim any excess dough from the edges and crimp the top and bottom crusts together using your fingers or a fork. Sprinkle the 2 tbsp coarse sugar evenly over the lattice for extra crispness and shine. Chill the assembled pie in the refrigerator for 20-30 minutes while the oven preheats fully to 375°F.
Bake to Golden Perfection
Place the pie on the center rack of your preheated oven. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently. The lattice should be crisp but not burned, with a beautiful crisscross pattern.
If the edges brown too quickly, cover them loosely with aluminum foil after 25 minutes of baking. The pie is done when the filling is set (for fruit pies) or reaches an internal temperature of 175°F (for custard pies). Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set completely.
Add Final Touches and Serve
Once cooled, dust the lattice with the 0.25 cup granulated sugar mixed with the 0.25 cup all-purpose flour for a decorative finish. Use a pastry brush to lightly brush the lattice with melted 0.5 cup unsalted butter (melted and cooled slightly) for extra richness and shine.
Slice the pie using a sharp, hot knife (dip the knife in hot water and wipe dry between cuts) for clean, professional-looking pieces. Serve warm or at room temperature with whipped cream or vanilla ice cream. The lattice will stay crisp for hours, making this pie perfect for gatherings or make-ahead entertaining.
Pro Tips For Making Betty Crocker Two Crust Pie
- Chill the Crusts First: Take those Betty Crocker crusts straight from the fridge and pop them on a plate in the freezer for 10 minutes before rolling. I learned this the hard way—warm dough sticks like glue to the rolling pin, and you’ll end up with a lumpy mess. Cold dough rolls smoother and stays together better when transferring.
- Brush Butter, Not Drown: The recipe calls for butter between crusts, but don’t go overboard—use about 2 tablespoons total, melted and brushed lightly with a pastry brush. Drowning it makes the bottom soggy; you want just enough to create a flaky layer, not a greasy one.
- Egg Wash After Baking: Skip the egg wash before baking—it’ll steam and make the crust soggy. Brush that egg wash on after the pie’s out of the oven, while it’s still piping hot. This seals in moisture and gives you that golden, glossy finish without sacrificing texture.
- Vent Those Crusts: Cut a few small slits (about ¼-inch wide) in the top crust before baking—don’t wait for steam to do it naturally. I used to resist this, thinking it looked messy, but it prevents a blown crust and lets steam escape cleanly. Your pie will bake evenly, and no one will notice the tiny cuts afterward.
Storing and reheating this betty crocker two crust pie
Fridge Storage
Store your freshly baked two-crust pie in an airtight container on the bottom shelf of your refrigerator—this prevents other foods from absorbing the pie’s aromas. I use glass Pyrex containers with snap-on lids for best results.
Keep it refrigerated for up to 4 days, but the lattice will lose some crispness after 2 days. For maximum freshness, cover the pie loosely with plastic wrap pressed directly onto the lattice to retain moisture without trapping steam.
Freezer Prep
For long-term storage, assemble your pie unbaked and freeze it in a 9x13-inch disposable pie pan (no need for fancy containers). Wrap the entire pan tightly in heavy-duty aluminum foil, then place it in a freezer bag to prevent freezer burn.
Label with the date—this pie freezes beautifully for up to 3 months. When ready to bake, thaw overnight in the fridge before proceeding with the baking instructions.
Reheating Crispness
Revive the lattice’s crispness by reheating the pie in a 350°F oven for 10-15 minutes until the edges are golden again.
For a quicker option, place the pie on a baking sheet and warm it in the oven for 5 minutes, then finish under the broiler for 1-2 minutes—watch closely to avoid burning.
If reheating a slice, microwave it for 30 seconds covered with a damp paper towel to restore some moisture.
Lattice Refresh
If the lattice loses its crispness after storage, brush the cooled pie with melted butter and sprinkle with coarse sugar, then broil for 1-2 minutes until the sugar melts and the lattice crisps again.
This trick works wonders for pies that have sat in the fridge too long. For extra shine, dust with powdered sugar right before serving—it adds a professional bakery touch. 💫
Filling Revival
Fruit fillings can dry out during storage, so add 1-2 tablespoons of water or fruit juice when reheating. For custard fillings, warm the pie with a splash of heavy cream to restore creaminess.
If the filling seems too thick after refrigeration, thin it slightly with apple cider or lemon juice before reheating. Always taste as you go—adjust seasonings if needed!
Serving Warm
For the best experience, serve your pie warm straight from the oven or reheated to 160°F internal temperature. The contrast of warm filling and crisp lattice is unbeatable. Pair with vanilla ice cream or whipped cream for a classic finish.
If serving at a gathering, keep the pie on a warm oven tray (set to 200°F) to maintain temperature while slicing. 🍰
Nutrition facts
Frequently asked questions
Can I use homemade crust instead of Betty Crocker's pre-made?
For a homemade crust, use a 1:2 ratio of cold butter to all-purpose flour with ice water for tenderness. Chill the dough for 30 minutes before rolling, and roll it to 1/8-inch thickness for even baking. The lattice technique works the same way—just cut the strips carefully for that perfect crisscross pattern.
How do I prevent a soggy bottom crust?
Pre-bake the bottom crust for 15-18 minutes at 375°F until golden but not browned. This creates a sturdy base that won’t absorb filling moisture. For extra insurance, sprinkle 1/4 cup cornstarch or crushed graham crackers on the pre-baked crust before adding the filling. Chilling the assembled pie for 20-30 minutes before baking also helps.
What’s the best way to cut clean slices?
Use a hot, sharp knife—dip it in hot water, wipe dry, and cut through the lattice. For extra precision, dip the knife in water between each slice. This prevents tearing and gives you those clean, bakery-style edges. A serrated knife works best for the lattice pattern.
Can I make this pie ahead of time?
Yes! Assemble the pie unbaked and freeze it in a disposable pan wrapped tightly in foil. Thaw overnight in the fridge before baking. For fridge storage, keep it covered for up to 4 days, but the lattice will lose crispness after 2 days. Reheat slices in the oven for 10 minutes at 350°F to restore crispness.
What’s the secret to extra-crisp lattice?
Brush the lattice strips with egg wash and sprinkle with coarse sugar before baking. After cooling, dust with a mix of granulated sugar and flour for shine. For extra crispness, broil the cooled pie for 1-2 minutes—just watch closely to avoid burning. Melted butter brushed over the lattice adds richness too.