1/3 Photos of Pat-In-The-Pan Pie Crust
Those with an aversion to pie pastry, rejoice! This recipe will guarantee you a delicious and EASY pie crust without requiring you to artfully roll out a carefully measured concoction of lard, butter, and flour, producing just the right texture through the production of gluten. In pat-in-the-pan crusts, no gluten has the chance to develop, so you'll end up with a crumbly, rather than flaky, crust. Originally from the Joy of Cooking.
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9inch p ...
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- 1Position rack in center of oven.
- 2Preheat to 400 deg F.
- 3Whisk flour and salt together in a bowl or process the mixture for 10 seconds in a food processor.
- 4Add butter; mash with back of fork or process until mixture resembles coarse crumbs.
- 5Drizzle 2-3 tbsp cream over the top and stir or process till crumbs look damp and hold together when pinched.
- 6Transfer mixture to prepared 9-inch pie pan or 9.
- 75 or 10-inch two-piece tart pan.
- 8Pat evenly along bottom and sides with fingertips.
- 9If making a pie, form crust edge and crimp or flute with fingers.
- 10Prick bottom/sides with fork.
- 11Bake till crust is golden brown, 18-22 minutes, prcking bottom once or twice if it bubbles.
- 12If filling crust with uncooked mixture that requires further cooking, whisk together egg yolk and salt, then brush inside of crust with mixture.
- 13Return to oven until egg glaze sets, 1-2 minutes.
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Nutritional Facts for Pat-In-The-Pan Pie Crust
Serving Size: 1 (353 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1655.2
- Calories from Fat 986
- Total Fat 109.5 g
- Saturated Fat 67.1 g
- Cholesterol 495.1 mg
- Sodium 1489.2 mg
- Total Carbohydrate 144.6 g
- Dietary Fiber 5.0 g
- Sugars 0.7 g
- Protein 23.6 g