Pat In The Pan Pie Crust Recipes

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PAT-IN-PAN PASTRY

No rolling is needed for this crust! Use it for pies that have only a bottom crust. Try it for Pumpkin Pie as well as for pie crusts that are baked before being filled.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 8

Number Of Ingredients 4



Pat-in-Pan Pastry image

Steps:

  • In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
  • Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute. Unbaked Pie Crust: Fill and bake as directed in the pie recipe. Baked Pie Crust: Heat the oven to 475°F. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely on a cooling rack, about 30 minutes. Fill as directed in the pie recipe.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water

PAT IN PAN PIE CRUST

Everyone can make a pie crust with this recipe. I found this in an Amish cookbook. Try it, homemade is always better.

Provided by children from A to Z

Categories     Dessert

Time 25m

Yield 1 8-9 inch pie

Number Of Ingredients 6



Pat in Pan Pie Crust image

Steps:

  • Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
  • In a measuring cup, combine the oil and milk and beat with a fork until creamy.
  • Pour all at once over flour mixture.
  • Mix with a fork until the flour mixture is completely moistened.
  • Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
  • Flute the edges.
  • Shell is now ready to be filled.
  • If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
  • Prick the pastry with a fork and bake 15 minute.

1 1/2 cups flour
3 tablespoons flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk

"PAT IN THE PAN" PIE CRUST

Yummy, easy and flaky crust! Just PAT into the pan! Can't be any easier! Goes well with my Buttermilk Pie recipe! ***Pictures are my own and the eggs are from my hens! My blog: TheBeehiveCottage.blogspot.com

Provided by Maryjane Bigler

Categories     Pies

Time 5m

Number Of Ingredients 4



Steps:

  • 1. Mix together and "pat" into the pan, then make a pretty edge.

2 1/2 c flour
2/3 c oil
2 Tbsp milk
1 1/2 tsp salt

PAT-IN-THE-PAN PIE CRUST

This pie crust requires no rolling pin-it's just simply patted into the pan.-Mrs. Anton Sohrwiede, McGraw, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 pie crust (9 inches).

Number Of Ingredients 7



Pat-in-the-Pan Pie Crust image

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture (dough will be sticky). Press onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 375° for 8-10 minutes or until set. Cool on a wire rack. Fill as desired. , If baking the filling, cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. ,

Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 163mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1 egg, lightly beaten
2 tablespoons 2% milk

EASIEST NO-ROLL PIE CRUST... PAT IN THE PAN

Easiest Pie Crust Ever! Always flaky and anyone can do it. It's patted down right in the pie-pan, no rolling, just spreads easily with your fingers. As a novice cook, I found this in a Mommy-Recipe-Exchange-Cookbook at my son's elementary school in the 1960's and don't know its origin. I've call it Newly-Wed Pie Crust because...

Provided by Gloria Bernal

Categories     Pies

Time 25m

Number Of Ingredients 7



Easiest No-roll Pie Crust... pat in the pan image

Steps:

  • 1. In small bowl whisk oil and milk gently until cloudy, set aside.
  • 2. In a 9-inch pie pan (glass is best*) combine the full cup flour with the salt/sugar, stirring with fork until well blended. Make a well (space) in the center and pour oil/milk mixture in it. Use fork to combine all ingredients just until dry ingredients are no longer dry and mixture is spreadable. Dip fingers in flour and use fingers to pat around evenly in pie pan. *By using a glass pan you can hold it up to the light and see where the thicker parts are and spread it around evenly. It is a light, soft dough and easy to spread. Use fork tines to score rim and poke around the pieshell to prevent bubbling. Bake in a 400 preheated oven until edges are brown, about 10 to 15 min. Keep an eye on it using fork to poke down any bubbling.
  • 3. This is best for a pre-baked single shell pie such as for lemon meringue. Can be used raw and filled with fruit in a standard recipe but for the top crust you will have to use a traditional rolled crust recipe.

1/2 c oil (scant) not quite to the top
2 Tbsp milk
1 tsp milk (yes - 2tb + 1 tsp milk)
1 c flour
1/4 tsp salt
2 tsp sugar
SO EASY!

PAT-IN-THE-PAN CRUST FROM THE 1997 VERSION OF JOY OF COOKING RECIPE

Provided by williagx

Number Of Ingredients 7



Pat-in-the-Pan crust from the 1997 version of Joy of Cooking Recipe image

Steps:

  • 1. Position rack in the center of the oven and preheat the oven to 400 2. Whisk together the flour and salt (or food process for 10 seconds) 3. Add the pieces of butter and mash with the back of a fork or food process until the mixture resembles coarse crumbs 4. Drizzle the heavy cream over the top and stir or process until the crumbs look damp and hold together when pinched (add more liquid if you're not getting there) 5. Transfer the mixture into a 9-inch pie pan 6. Pat evenly over the bottom and sides with your fingertips and form an even crust edge 7. Crimp or flute the edge 8. Use a fork to poke holes regularly around the sides and bottom of the crust then bake until golden brown - 18- 22 minutes 9. Check regularly to see if any bubbles are forming and use the fork to deflate them. 10. Remove crust 11. If you are filling the crust with an uncooked mixture that will require further baking, whisk together the egg yolk and salt, then brush it thoroughly over the inside of the crust 12. Return to the oven and bake until the egg glaze sets - 1-2 minutes

Makes one 9-inch pie crust
1 1/2 cups all-purpose flour
1/2 tsp salt
1 stick of unsalted butter, softened and cut into 8 pieces
3-4 tbsp heavy cream
1 large egg yolk
Pinch of salt

PAT-IN PIE CRUST (NO-ROLL)

I'm afraid I'm going to lose this! My neighbor gave it to me--she knows I don't make pie crust--I usually buy the premade ones, but she assured me I could do this. It was wonderful in her quiche--(she said to leave out the vanilla for savory pies.) It's a little different than some of the other no-roll crusts I've seen, so I want to make sure it's safe here!

Provided by DeeCooks

Categories     Dessert

Time 15m

Yield 1 9 inch crust

Number Of Ingredients 7



Pat-In Pie Crust (No-Roll) image

Steps:

  • Sift together dry ingredients.
  • Stir together wet ingredients.
  • Combine, stirring just to blend.
  • Press and pat into a 9 inch pan, up the sides, crimping the edges.
  • Bake as directed in recipe.
  • (For quiche, I prebake my crusts for 15 minutes @400.).

Nutrition Facts : Calories 1349.4, Fat 73.8, SaturatedFat 10.2, Sodium 1259.6, Carbohydrate 149.9, Fiber 5.1, Sugar 7.1, Protein 19.4

1 1/2 cups flour
1 1/2 teaspoons sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/3 cup light olive oil
2 1/2-3 tablespoons cold water

PAT-IN-THE-PAN PIE CRUST

From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." The secret to preserve flakiness (based on rugelach dough) is cream cheese. The cream cheese makes the dough dense enough not to need a filler while blind baking, so no pie weights needed!

Provided by DrGaellon

Categories     Dessert

Time 1h50m

Yield 1 pie crust

Number Of Ingredients 5



Pat-In-The-Pan Pie Crust image

Steps:

  • In a stand mixer (or a large bowl with an electric hand beater), cream together cream cheese and butter on medium-high for 2 minutes until fully combined. Scrape down sides of bowl.
  • Whisk together flour, sugar and salt. Add to mixer bowl and stir on medium-low until until it resembles corn meal, then on medium-high until it all sticks together. Remove 3 tbsp of dough and reserve.
  • Flour workbench lightly. Turn dough out onto floured board. Knead lightly until well-combined. Pat out into a 6" circle, and transfer to a greased 9" pie plate. Using heel of hand, press dough out to sides of pan. Using fingertips, push dough smooth and even, working it up the sides of the pan.
  • Roll out reserved dough into a rope about 12" long (use a ruler!). Cut into three 4" lengths, then roll each piece out to 8" long. Lay the 3 ropes along the upper edge of the pie pan, pressing lightly into the dough already in the pan. Flute the edge as you would a rolled crust. Cover with plastic wrap and refrigerate at least 1 hour. (Dough can be held up to 2 days in the refrigerator, or 1 month in the freezer if double wrapped.).
  • Prick the bottom of the dough all over with a fork (try not to go all the way through to the pan, or the filling might leak). Bake in preheated 325°F oven for about 35 minutes until golden brown.

Nutrition Facts : Calories 1683.2, Fat 113.9, SaturatedFat 71.3, Cholesterol 308, Sodium 1410.5, Carbohydrate 146, Fiber 4.2, Sugar 25.8, Protein 21.5

1/4 cup cream cheese, softened (2 ounces by weight)
8 tablespoons butter, softened (1 stick)
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon table salt

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.

Provided by spatchcock

Categories     Dessert

Time 40m

Yield 1 9inch pie or tart crust

Number Of Ingredients 6



Pat-In-The-Pan Pie Crust image

Steps:

  • 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.

Nutrition Facts : Calories 1655.2, Fat 109.6, SaturatedFat 67.2, Cholesterol 495.1, Sodium 1489.2, Carbohydrate 144.6, Fiber 5.1, Sugar 0.7, Protein 23.6

1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter, softened and cut into 8 pieces
2 -3 tablespoons heavy cream
1 large egg yolk
1/8 teaspoon salt (original recipe simply says "pinch of salt")

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