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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photo by spatchcock photo by spatchcock
photo by spatchcock
photo by spatchcock photo by spatchcock
photo by spatchcock photo by spatchcock
Ready In:
40mins
Ingredients:
6
Yields:
1 9inch pie or tart crust
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ingredients

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directions

  • Position rack in center of oven.
  • Preheat to 400 deg F.
  • Whisk flour and salt together in a bowl or process the mixture for 10 seconds in a food processor.
  • Add butter; mash with back of fork or process until mixture resembles coarse crumbs.
  • Drizzle 2-3 tbsp cream over the top and stir or process till crumbs look damp and hold together when pinched.
  • Transfer mixture to prepared 9-inch pie pan or 9.
  • 5 or 10-inch two-piece tart pan.
  • Pat evenly along bottom and sides with fingertips.
  • If making a pie, form crust edge and crimp or flute with fingers.
  • Prick bottom/sides with fork.
  • Bake till crust is golden brown, 18-22 minutes, prcking bottom once or twice if it bubbles.
  • If filling crust with uncooked mixture that requires further cooking, whisk together egg yolk and salt, then brush inside of crust with mixture.
  • Return to oven until egg glaze sets, 1-2 minutes.

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Reviews

  1. I made several pies this year for Thanksgiving and tried several different pie crust recipes. I used this recipe for our pumpkin pie. It is very easy to mix together and the flavor is very good - nice and crisp and buttery. The previous reviewer used a tart pan, which has pre-crimped edges and I think that was a smart move - I think this pastry is more suited to tart pans, where you can press the pastry into the edges to form a nice decorative edge. I had some difficulty forming the pastry into a fluted pie crust in my pan, which was an ordinary pie plate. Also, when brushing the pastry with the egg wash(step 12), it tended to crumble a bit onto my pastry brush.
     
  2. I made this yesterday with excellent results. I was a bit skeptical before I started but thought it sounded easy and I had alot of cooking to do. I didn't have any cream so used undiluted evaporated milk instead and it worked just fine. I found I needed 4 TBS of the liquid but that could just be the differences in the flour over here from the flour in America. I baked it in a 10 inch tart pan. It ended up being a lovely crisp and nicely flavored pie crust. Just perfect with my lemon filling and the meringue. Everyone enjoyed it immensely! Thanks!
     
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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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