Desserts
Betty Crocker's pineapple pie recipe delivers that nostalgic tropical flavor with a crispy lattice crust that's easier to achieve than you think.
The golden-brown edges and caramelized filling are what make this pie stand out—just like the ones from your favorite bakery, but with a shortcut that still delivers professional results. I've perfected this recipe over years of baking, ensuring the crust stays flaky while the pineapple filling stays perfectly set.
The key to this classic dessert lies in the balance between a well-blinded crust and a smooth, spiced filling. Whether you use a homemade crust or a store-bought shortcut, the lattice design adds visual appeal while keeping the pie's texture just right—crispy on top, tender underneath.
The pineapple mixture gets its signature sweetness from caramelized sugar, while a touch of cinnamon and nutmeg adds warmth that complements the tropical fruit. This recipe works whether you're baking for a holiday gathering or just craving a slice of summer.
By the time you pull this pie from the oven, you'll have a dessert that's golden, fragrant, and ready to impress. The lattice crust stays sturdy enough to slice cleanly, while the filling remains creamy and perfectly set—no soggy bottoms here.
Top it with whipped cream or a dollop of vanilla ice cream for the full Betty Crocker experience. The best part? This pie tastes even better the next day, making it perfect for meal prep or gifting.
Ready to bake? We'll walk through every step—from prepping the crust to assembling the filling and creating that signature lattice pattern. Trust me, this is one recipe where the shortcuts don't compromise quality. Let's get started on a pie that'll bring back all the warm, comforting memories of childhood desserts.
Ingredients for betty crocker pineapple pie
Tropical flavors meet buttery crust perfection—just 13 ingredients for a pie that tastes like summer.
| Ingredient | Amount | Notes |
|---|---|---|
| Pineapple Crushed (Canned) 🍍 | 2 cups | Drained, unsweetened preferred |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| All-Purpose Flour 🌾 | ¼ cup | For thickening filling |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| Pastry Flour 🌾 | 1 ½ cups | Or all-purpose flour |
| Ice Water 💧 | ½ cup | For pie crust |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🍃 | 1 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Cornstarch 🌾 | 2 tbsp | For extra thickening |
| Heavy Whipping Cream 🥛 | ¼ cup | Optional for lattice |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
The pineapple is the heart of this pie, so pick a high-quality canned brand like Del Monte or Dole—they hold up better than those watery store brands. I always drain it thoroughly and pat it dry with a paper towel to keep the filling from getting too watery. For the crust, pastry flour makes it extra flaky, but all-purpose works in a pinch. The secret to that signature lattice? Use chilled butter and work quickly—don't let it warm up while you roll it out. If you're short on time, Betty Crocker's refrigerated pie crust works perfectly too, just blind-bake it first.
No pastry flour? Substitute all-purpose with 1 tbsp less liquid—it'll be slightly less tender but still delicious. Running out of cornstarch? Extra flour works at half the amount, but you might need to simmer the filling longer. Fresh nutmeg is ideal, but if you only have ground, toast it lightly in a dry pan first to bring out the flavor. The heavy cream on the lattice is optional, but it gives that golden, bakery-style sheen—worth the extra step. For a shortcut, brush with egg wash instead.
This pie keeps beautifully—3-4 days at room temperature in an airtight container, or up to 2 months in the freezer if you wrap it tightly. I always bake an extra crust for the freezer—just thaw overnight before using. The filling thickens as it cools, so if it looks too runny right out of the oven, chill it 2 hours before slicing. Serve with vanilla ice cream or whipped cream for that classic dessert finish.
Why You'll Love This Recipe
- Pantry-Friendly Magic: I swear by this recipe because it’s the kind of dessert that doesn’t demand a trip to the store. Canned pineapple? Already in my cupboard. Butter and flour? Basic staples. Mix, bake, and boom—you’ve got a pie that tastes homemade without the fuss of fresh fruit or pie crust from scratch.
- Sweet-Tart Crunch: That perfect balance of caramelized sugar and tangy pineapple? It’s what makes this pie ridiculously good. The crushed pineapple’s natural sweetness gets amplified by the buttery crust, and the flour-thickened filling gives it just enough body to feel substantial without being heavy.
- Potluck Star: Between us, this is the pie I always bring to gatherings. It’s foolproof enough that I don’t have to stress over it getting ruined, yet it’s fancy enough to impress. Plus, the slices stay neat—no soggy bottoms or messy crumbs to worry about.
- Budget Dessert Win: Honestly, this recipe is my secret weapon for feeding a crowd without breaking the bank. A can of pineapple and a few pantry basics cost next to nothing, but it delivers the kind of dessert that makes people sigh with happiness. Leftovers? They disappear just as fast as the first slice.
Step-by-step instructions for Betty Crocker pineapple pie recipe
Here's how to create a golden crust and perfectly thickened tropical filling.
Prepare the Crispy Lattice Topping
Cut the 0.5 cup unsalted butter into small cubes and let them sit at room temperature for 15 minutes. In a large bowl, whisk together the 1.5 cups pastry flour, 0.5 tsp salt, and 1 tbsp ground cinnamon. Add the butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Drizzle in the 0.5 cup ice water one tablespoon at a time while stirring gently with a fork. Mix just until the dough comes together—don't overwork it. Shape the dough into a 1-inch thick rectangle, wrap it in plastic, and chill in the refrigerator for at least 1 hour. This resting time is crucial for achieving that signature crispy lattice texture.
Make the Thickened Pineapple Filling
In a medium saucepan, combine the 2 cups pineapple crushed (canned), 1.5 cups granulated sugar, 2 tbsp lemon juice, 1 tsp vanilla extract, 0.25 cup all-purpose flour, and 2 tbsp cornstarch. Stir well to dissolve all the sugar and cornstarch completely—this prevents lumps in your filling.
Cook the mixture over medium heat, stirring constantly with a wooden spoon, for 5-7 minutes until it thickens enough to coat the back of a spoon. You'll see the filling bubble and change from a thin sauce to a glossy, slightly thickened consistency. Remove from heat and let it cool completely before pouring into the crust—this prevents a soggy bottom.
Assemble the Pie Crust
Preheat your oven to 375°F. Roll out one-third of the chilled lattice dough to fit a 9-inch pie dish, leaving a 1-inch overhang. Press it gently into the bottom and up the sides, trimming any excess. Pour the cooled pineapple filling into the crust, spreading it evenly.
Roll out the remaining two-thirds of the dough into a 12x10-inch rectangle. Cut it into 1-inch wide strips using a sharp knife or pizza cutter. Arrange the strips in a lattice pattern over the filling, alternating directions for a classic look. Brush the lattice with 0.25 cup heavy whipping cream for extra shine and crispiness.
Bake to Golden Perfection
Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 40-45 minutes until the lattice is golden brown and the filling is bubbly. The edges should be crisp while the center remains slightly jiggly—this indicates the filling is set but still tender.
Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting time allows the filling to fully set and the flavors to meld together. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect tropical dessert experience.
Pro Tips For Making Betty Crocker Pineapple Pie
- Preheat to 375°F: That’s the magic number for this crust—any lower, and you’ll end up with a soggy bottom from the pineapple juices. I learned this the hard way when my first attempt came out more pudding than pie. Preheat your oven before rolling out the dough, and don’t rush it—give it 10-15 minutes to get screaming hot.
- Drain the Pineapple: The crushed pineapple in syrup? Drain it thoroughly—don’t just shake the can. Use a fine-mesh strainer and press down with a spoon to remove as much liquid as possible. Too much syrup in the filling = a watery pie that won’t set properly. (Yes, even if the recipe doesn’t say it.)
- Chill the Dough: Roll out the pastry flour crust and let it rest in the fridge for at least 15 minutes before baking. I used to skip this, and the edges would puff up while the center stayed doughy. A cold crust bakes evenly and holds its shape—no sad, lumpy edges here.
- Brush Butter on Crust: After adding the filling, melt a thin layer of butter (about 1 tablespoon) and brush it over the top crust before baking. It creates a golden, flaky barrier that keeps the filling from turning into a sticky mess. (Trust me, your pie will look like it came from a bakery.)
Essential equipment for great betty crocker pineapple pie
Pie Dish Essentials
You’ll need a 9-inch glass or ceramic pie dish—I recommend Pyrex for even heat distribution and easy release. Glass retains heat better than metal, which helps create that signature caramelized crust edge.
Avoid dark-colored dishes; they absorb heat unevenly and can burn the bottom. If you’re using a metal dish, opt for stainless steel with a 3-quart capacity to ensure proper heat circulation. 🌟
Rolling Pin & Cutting Tools
A wooden rolling pin (like OXO Good Grips) is ideal for rolling out the lattice dough—it prevents sticking and gives you even pressure. For cutting the strips, a sharp pizza cutter or pastry wheel works best. I’ve found that a 1-inch wide strip is perfect for the lattice pattern.
If you don’t have a cutter, a serrated knife with a ruler as a guide works too. Just keep it sharp to avoid squishing the dough.
Mixing & Measuring Tools
For the filling, a medium saucepan with sloped sides (like Calphalon) prevents spills while stirring. Use a whisk to dissolve sugar and cornstarch completely—no lumps allowed! A fine-mesh strainer helps remove any pineapple chunks if you prefer a smooth texture.
For measuring, a liquid measuring cup with spout and a dry measuring set (like OXO’s) ensure precision. Don’t skimp on accuracy—this filling needs to thicken just right. 💡
Baking & Cooling Gear
Line a baking sheet with parchment paper to catch any filling drips during baking. A pie cooling rack (like Wilton’s) is a game-changer—it prevents soggy bottoms by allowing air to circulate underneath. If you’re short on time, a wire rack over a baking sheet works too.
For the lattice, a pastry brush (like Silpat’s) helps apply the heavy cream evenly. Pro tip: Brush the cream after arranging the strips to avoid soggy dough.
Optional but Helpful Extras
A pie weights or dried beans are essential for blind-baking the crust if you’re using a pre-made version. I like Ceramic Pie Weights because they’re reusable and distribute weight evenly. For the final touch, a kitchen torch (like Weck’s) adds a professional caramelized finish to the lattice edges.
If you’re feeling fancy, a pie server with a serrated edge makes slicing clean cuts effortless. These extras aren’t mandatory, but they elevate your pie to restaurant-quality. ✨
Nutrition facts
Frequently asked questions
Can I use fresh pineapple instead of canned in this recipe?
Fresh pineapple works but requires extra prep. Peel, core, and finely dice 2 cups fresh pineapple, then simmer it for 5 minutes to soften before adding to the filling. Fresh pineapple releases more liquid, so you may need 1-2 extra tablespoons of cornstarch to thicken properly. For best results, use ripe pineapple with a sweet aroma.
How do I fix a soggy bottom in my pineapple pie?
A soggy bottom happens when moisture seeps into the crust. First, ensure your crust is fully pre-baked (blind-baked) if using homemade dough. For store-bought crusts, press parchment paper over the filling before baking to absorb excess moisture. Chill the pie completely before slicing—this helps the filling set properly and prevents a gummy texture.
Can I make this pie ahead of time?
This pie tastes even better the next day. Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For long-term storage, bake the pie, cool completely, then wrap tightly in plastic wrap and store at room temperature for 3-4 days. For freezing, bake the pie, cool, then wrap in foil and freeze for up to 2 months. Thaw overnight in the fridge.
What’s the secret to a perfect lattice crust?
The lattice should be crisp but not brittle. Keep the dough cold while rolling and cutting—warm dough stretches instead of cutting cleanly. Use a sharp knife or pizza cutter for precise 1-inch strips. Arrange strips in a crisscross pattern, alternating directions for stability. Brush with heavy cream or egg wash for that golden finish, but don’t overdo it—too much liquid makes the dough soggy.
Can I substitute the lattice top with a solid crust?
Yes, but the texture will differ. Roll out the entire dough into a single circle, cut a 1-inch border, and use the rest to create decorative cutouts or a simple crimped edge. For a rustic look, brush the top with cream and sprinkle with coarse sugar. If you prefer a classic pie look, a solid crust works—just bake it 5-10 minutes longer to crisp the top.