Betty Crocker pie crust has been a stable, tasty, fixture in my family kitchen since before I could remember. What I can recall however, is always seeing the signature Betty Crocker pie crust box sitting tall on the kitchen counter, waiting, in powdery, delicious anticipation for its fellowship – Cinnamon, nutmeg, sugar and vanilla to join in the upcoming pie adventure! Well, all that was blown away when I stumbled, accidentally, onto Betty Crocker’s BIG CHANGE!
PIE CRUST DREAMIN’
I’ve really just started on the path toward learning how to craft my own signature pie crust. Not only because I’d like to become a true pie making connoisseur, and not have to rely on store-bought pie crust, but because I’d really like to ‘OWN’ the pie I crafted, from the hot-bubbly filling and up through the flaky, buttery crust. So this latest ‘misstep’ from Betty Crocker might just be the writing on the wall for me.
BETTY CROCKER CHANGED THEIR CRUST
I had no intention of baking of pie today. Just a quick run up to the corner Albertson’s grocery store to retrieve something to drink for the house is all I had been tasked with. Funny how things always never seem to go as planned when you make that fateful turn into the ‘baking aisle.’
I don’t know what it is but I LOVE to browse down this aisle. Through the cake and brownie mix, flours, sugars and starches, seasonings, kitchen pans, dishes and utensils and past the pie crust…..wait. Up on the top shelf, where my lifelong familiar once stood, was a new Betty Crocker pie crust mix.
The box had a more modern look and feel to it, a little more trendier with a sharp looking photograph emblazoned across it. I re-confirmed that I was indeed still looking at a Betty Crocker product, and that this had indeed ‘replaced’ the old-school, packaged pie crust I had been accustomed to for so many years. This was the NEW Betty Crocker look, and according to the packaging, they had retained the ‘original’ pie crust recipe and merely just updated the branding. Hmm….
Curiosity got the better of me, as I tossed a box into my shopping cart and spirited myself away toward the produce section. Me and Granny Smith needed to talk!
SOMETHING WAS AMISS…
Disaster!! What has Betty Crocker done?! This was NOT the pie crust I had grown up with. In fact, it wasn’t even close. I should’ve known this fact, when I glanced at the instructions on the box and noticed an ever so slight ‘change’ in the process of mixing this crust. Nothing extravagant, but a slight variation in the amount of water I was to add to the mixture.
After rolling out the dough, it seemed ‘stickier’ than normal. A pinch of flour sprinkled across it, seemed to do the trick, but then once flattened and ready to roll-up, it began to fragment. I quickly ‘balled’ it back up and rolled it out again. Same result. I made do, and got the dough situated in my 9″ dish. In went the sliced Granny Smith’s, sugar, cinnammon, butter, vanilla and nutmeg. On to the next ball of dough, whcih after being flattened had the same disastrous results. WHAT THE HELL?!
Again, I ‘managed’ to cover the pie adequately, though not ‘pretty’ by any stretch. In fact it was down right horrible [hence, no photos], and I almost wanted to scrap the whole thing right then and there.
There were some leftover scraps of dough on the counter mat, which I tasted. [Side note – ever since I was a kid, my mother used to set aside a small bunch of pie crust dough, leftover after she had shaped the edges of the crust, for me. Don’t ask me why I liked the taste of it, but I did, and to this day, I often sample the raw dough just after finishing the pie. Anyways…]
It did NOT taste like the Betty Crocker pie crust my taste buds had grown so accustomed to over the years. And I should know! This immediately concerned me, since the finished pie was now baking away. Too late to scrap [my pie addiction now seizing control of my faculties…] I thought. Let’s play this out and see what happens.
The pie was done. It’s wonderful, warming aroma filling the kitchen and adjoining rooms of the house with sweet, vanilla/cinnamon/Granny Smith deliciousness! Hmm…maybe this whole ‘something is wrong’ feeling was just me striving for perfection as I always try to do when baking pie and THINKING Betty Crocker had pulled a fast one?
But when scooped out a warm slice, my suspicions rang true. The pie crust WAS different. Flakier but also with a different taste, Betty Crocker in one fell swoop took me to a new low. A pie crust mix that really started me on this ‘addiction’ had changed, and not for the better. Maybe that’s too harsh? Maybe the new pie crust mix tasted great but my childhood love and admiration for the ‘original’ mix wouldn’t let me ‘accept’ anything that could possibly taste better?
Regardless, the Betty Crocker pie crust I had grown to know and love was gone [replaced by this IMPOSTER!!! just kidding…], and now I faced the hard decision of learning to accept the new Betty Crocker, or finally make that move toward seriously learning to craft my own signature pie crust.
How many of you, make your own crust or have a favorite store-bought pie crust you use?